The new vegetarian: papaya salad with coconut rice recipe If you can't find a green papaya, use raw courgette, white cabbage or deseeded cucumber. Sprouted mung beans are available in health-food shops or from wheatgrass-uk.com at £1 for 230g. Alternatively, use Aconbury mixed sprouted beans, available at Waitrose at £1.09 for 230g. 200g (7oz) Thai jasmine rice 360ml (12½fl oz) good-quality coconut milk flesh of ½ ripe mango, roughly chopped 1 tbsp tamarind paste juice of 2 limes 1-2 red chillis, chopped 2 tbsp soy sauce 3 tbsp rice vinegar 2 tbsp palm or demerara sugar 100g (3½oz) French beans 2 tomatoes 1 green papaya, peeled 1 large carrot, shredded 2 purple or green spring onions, sliced 50g (1¾oz) peanuts, salted and roasted 140g (5oz) sprouted mung beans 25g (1oz) coriander, chopped, plus extra to garnish Place the rice and coconut milk in a pan with ½ tsp salt and set over a medium-high heat. Bring to the boil, then turn the heat down and cover with a well-fitting lid. Cook for 15 minutes then remove from the heat and leave to stand for 10 minutes - not lifting the lid. Once the rice has rested lift the lid and fluff up with a fork. Place the mango, tamarind paste, lime juice, chilli, soy sauce, rice vinegar and palm sugar in a food processor and blend until smooth. Slice the French beans in half crosswise, cutting on a diagonal. Bring a pan of water to a rapid boil and blanch the French beans for one to two minutes. Drain, run under cold water and set aside. Quarter the tomatoes, remove the core and seeds and discard. Slice the flesh and set aside. Cut the papaya and carrot into fine julienne strips. Place the spring onion and peanuts in a large bowl with the French beans, tomato, papaya, carrot, mung beans and coriander. Pour over the dressing. Serve on top of the rice and finish off with a spoonful of dressing from the bowl and more coriander.