Melon, Stawberry and St Tola Salad

Summary

Yield
Servings
Prep time30 minutes
Cooking time
Total time30 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 )

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.

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