1 tablespoon seeds from a papaya
1/4 cup extra virgin olive oil
1 small shallot, very finely chopped
1 clove garlic, crushed
1/4 teaspoon dry English mustard
2 tablespoons white wine vinegar
1 tablespoon caster sugar
1 papaya, peeled and halved
4 fresh dates
1/4 cup roasted macadamias, roughly chopped
Dressing: Place all the ingredients in a food processor and process until well blended. Once ground, the papaya seeds need to resemble ground black pepper. Season with sea salt.
Salsa: Cut the papaya into small chunks and place in a bowl. Stir through the dressing. Halve the dates and cut into long strips. Gently fold through the papaya along with the macadamias. Add the mint just before serving. Makes 2-3 cups of salsa depending on the size of the papaya.