Using a grater or vegetable peeler, cut long, thin slivers of the pawpaw and cucumber and arrange in a large serving bowl.

Toss with the sliced mushrooms and baby leaves.

Whisk together the lime juice, chilli, soya sauce, tamarind paste, rice-wine vinegar, palm sugar and olive oil.

Drizzle the dressing over the salad and top with the avocado and mangetout slices before serving.