In this vibrant papaya salad, the golden fruit works a treat with the creamy avocado, peppery rocket, juicy tomatoes and zingy dressing.
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Cook the lentil mixture following packet directions. Refresh under cold running water. Drain well. Transfer to a serving bowl with the papaya, kale mixture, coriander leaves, red onion, cucumbers, tomato and avocado and gently toss to combine. Sprinkle with peanut.
Place mustard, oil, vinegar, mirin and ginger in a screw-top jar and shake until well combined. Season. Drizzle over salad to serve.