Wednesday, December 11, 2013
baking couture SUPER WATERMELON SALAD
Over the weekend for a first birthday party I could not get enough of this delicious and refreshing salad.
1/2 cup hazelnuts
2/3 cup water
1/3 cup fresh lime juice
1/2 cup caster sugar
1/2 small watermelon, chopped and rind removed
1 punnet strawberries
1 punnet raspberries
1/4 cup shredded mint
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.
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.
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.