0:15

To Prep

0:10

To Cook

8

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(4 Members)

Watermelon, raspberry & mint salad
  • Ingredients
  • Nutrition
    • Method
    1. 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.

    2. 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.

    3. 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.

  • Method
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