GF : DF : SF

Makes 18 leaves

¼ cup
 shredded coconut

¼ cup 
raw peanuts

1 tbsp
grapeseed oil

1
 garlic clove, crushed

1 tbsp
 grated root ginger

1
 small red chilli, seeded and finely sliced into strips

250g poached chicken, shredded

1 tbsp
fish sauce (squid brand)

1 tbsp coconut sugar

18 
beetroot leaves, rinsed and dried

1 lime, juiced and zested

¼ cup 
coriander leaves

1/4 small papaya, sliced into small strips about 5cm long

Poach the chicken and set aside to cool. Preheat the oven to 180˚C. Roast the coconut and peanuts on separate trays for 5 minutes or until each is golden brown. Once cool, roughly chop the peanuts, set aside with the coconut. Add the garlic, ginger and chilli to a mortar and pestle and crush. Heat the oil in the wok over a high heat and sauté garlic, ginger and chilli for 1–2 minutes or until fragrant. Remove from the heat and add the fish sauce and the coconut sugar, stir until coconut sugar is dissolved. Add in the lime juice. Once cooled add in the zest. Serve each beet leaf topped with chicken mixture (heaped tablespoon), sprinkle of coconut and peanuts, wedge of papaya, a couple of chilli strips and coriander garnish.