Green papaya salad

This delicious salad combines the delightful complementary flavours of duck, papaya, chilli and peanuts.

Remove all the meat from the roast duck, shred into small pieces and set aside.
Blanch the snake beans in a pan of boiling water for 1 minute, then refresh under cold water. Drain. Transfer to a large bowl, add the green papaya, tomatoes, duck meat, chilli and half the peanuts. Pour over dressing and toss to combine. Serve garnished with remaining peanuts.

Source

1 roast duck*

1 bunch snake beans, end trimmed, cut into 3cm lengths

1 medium green papaya*, peeled, seeded, grated

250g punnet cherry tomatoes, halved

1 small red chilli, finely chopped

1/2 cup roasted peanuts, crushed

1/2 cup Thai dressing

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