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 )

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.