preparation

1. For the dressing, cut away the stalk of the chilli and finely chop. Peel the garlic and again finely chop.
2. Squeeze the limes; they should produce 50 ml/3 tbsp of juice. Add the garlic and chillies with the lime juice, soy sauce and palm sugar to a pan and heat gently until the sugar has melted. Remove from the hob and allow to cool.
3. For the salad, peel the papaya, cut in half, remove the seeds and slice or grate the zest of the fruit into very fine strips with a julienne cutter or a potato peeler. Peel the carrots and again slice into fine strips. Alter-natively, cut the papaya and the carrots lengthways into ½-cm/¼-inch thick slices and cut these slices into fine, thin strips.
4. Prepare the yardlong beans, cut off the end pieces and cut the beans across into 2-cm/¾-inch pieces.
5. Wash the cherry tomatoes, remove the stems and cut in half lengthways. Mix the ingredients for the salad together in a bowl.
6. Add the dressing to the salad, carefully mix all the way through and season with salt and pepper.
7. Leave to infuse for at least 20 minutes. Shortly before serving, roughly chop the peanuts and sprinkle them over the salad.