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.