Watermelon, raspberry & mint salad

Name: Watermelon, raspberry & mint salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 75g (1/2 cup) hazelnuts; 160ml (2/3 cup) water; 80ml (1/3 cup) fresh lime juice; 100g (1/2 cup) caster sugar; 1/2 small (about 400g) watermelon, rind removed, cut into thin wedges; 2 x 120g punnets raspberries; 1 x 250g punnet strawberries, washed, hulled, halved; 62.50 ml finely shredded fresh mint

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Sarah Hobbs

budget friendly salad australia day

Ingredients

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75 grams (1/2 cup) hazelnuts160 milliliters (2/3 cup) water80 milliliters (1/3 cup) fresh lime juice100 grams (1/2 cup) caster sugar1/2 small (about 400 grams) watermelon, rind removed, cut into thin wedges2 x 120 grams punnets raspberries1 x 250 grams punnet strawberries, washed, hulled, halved62.50 ml finely shredded fresh mint

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Instructions

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Step 1

Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake in oven for 8-10 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.

Step 2

Meanwhile, stir the water, lime juice and sugar in a medium saucepan over low heat for 5 minutes or until sugar dissolves. Set aside for 15 minutes to cool.

Step 3

Place the watermelon, raspberries, strawberries and mint in a large serving bowl. Drizzle with lime syrup and gently toss to combine. Cover with plastic wrap and place in the fridge for 1 hour to chill and develop the flavours. Sprinkle with hazelnuts to serve.