SERVES: 4
TIME TO PLATE: 30 MINUTES
WHAT YOU NEED:
- 1/2 cup hazelnuts (or any nuts you prefer)
- 2/3 cup water
- 1/3 cup fresh lime juice
- 1/4 cup stevia
- ½ small (about 400g) watermelon, rind removed, cut into thin wedges
- 2 x 120g punnets raspberries
- 1 x 250g punnet strawberries, washed, hulled, halved
- 1/4 cup finely shredded fresh mint
HOW TO MAKE:
- 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 stevia in a medium saucepan over low heat for 5 minutes or until stevia 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.