Melon, Stawberry and St Tola Salad
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
Description
A refreshing and light lunch for those long summer afternooons.
Ingredients
| 1 | Melon (Honeydew or Cantelope) (peeled, deseeded and cut into 1/2 inch chunks) | |
| 1 | Carton | Strawberries (hulled and cut in half ) |
| 1 | Tablespoon | Lime Juice |
| 1 | Tablespoon | Olive Oil |
| 1⁄8 | Teaspoon | Salt |
| 1 | Bunch | Mint Leaves (Torn ) |
| 1 | Tablespoon | Toasted Pine Nuts |
| 1 | Tablespoon | Sunflower Seeds |
| 1 | Teaspoon | Hazlenuts (chopped ) |
Instructions
1. Arrange chopped fruit on a large plate
2. Mix together the lime juice and olive oil and drizzle over the fruit. Sprinkle with the salt and leave to infuse in a fridge for 1/2 hr.
3. Take the St Tola and heat gently either under a grill or for a few seconds in a microwave.
4. Break the cheese up over the fruit.
5. Scatter over the mint and nuts and serve
Notes
This is excellent served with cold meats such as Serrano ham, air dried Connemara lamb and chirizo. Serve with a glass of chilled white wine.
