Okay. Off we go to do a green papaya tabbouleh salad. Tabbouleh is a very fresh leaf salad, parsley and scallions and mint. We're going to do a twist between this tabbouleh salad, the traditional one. I'm going to take out the bulgur wheat and put some green papaya. So let's start by doing the green papaya. (wind blustering) (rooster crowing) It's completely unripe and it's delicious to make any salad you like with any vinaigrette you want. For me, it's like a vegetable. It's available nowadays all over the world. You can get it in the Carmel Market. So I just peel it. The way they do it in Thailand, they invented a wonderful tool and I love to use it. The julienne peeler. (peeler slicing) (rooster crowing) I am addicted to green papaya salad, okay? Okay. (pans clattering) So for this wonderful tabbouleh and green papaya salad, which is a fusion kind of salad, we are going to separate now the papaya. A pestle and mortar, and I will take, I will take chili and I will crush it a little bit. (pestle thumping) All right. I'm going to add it, and I'm going to add lemons. And now I will add some salt. And I mix it. I leave it here. And I'm going to chop all the parsley, mint and scallions. So what I do, is take all the stems out. Yes, this is going to be for the chickens. Okay, and now I'm going to take the mint leaves, and separate them. In Israel, we use a lot of fresh herbs, and then the scallions. Let's take all the white part out. (herbs crunching) And now I'm going to stand up and start chopping it. (knife chopping and thumping) You have to do it at the exact moment, the last moment before you serve it. This salad cannot stay. Okay, this is all about the freshness and the odor of the fresh leaves that you just now cut and chopped them. (knife chopping) And then mix it. Wow. Okay, delicious. That's it. It's so simple, no? But you remember the peanuts we did? So I will show you what I do now. No salt, we add it on the papaya. (peanuts rattling) This is it. No oil. I do not put olive oil. It's one of the only dishes that I don't put oil in, 'cause I want only the freshness and the crunchiness of the leaves. That's it.