Fruit n Veggie Summer Melons To Enjoy in 2004! |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
This is from the book 'Dorling Kindersley's Classic Home Cooking by MaryBerry and Marlena Spieter . I can't wait for the first day of the 2004 summer to give this a go! I'm SURE this is AWESOME! Cooking time is chilling time. Ingredients:
750 g ripe melon (with different coloured flesh) |
3 medium tomatoes |
1 tablespoon chopped fresh mint leaves |
mint sprig, to garnish |
6 tablespoons sunflower oil |
2 tablespoons vinegar |
1/4 teaspoon sugar |
salt |
black pepper |
Directions:
1. Cut the melons in half.
2. Remove and discard the seeds.
3. Using a melon baller, cut balls from the flesh of each half into a bowl or cut into neat cubes.
4. Peel tomatoes, then cut out the cores and score an x on the base of each one.
5. Immerse in a bowl of boiling water until the skin starts to split.
6. Transfer immediately to a bowl of cold water.
7. Peel and seed the tomatoes.
8. Cut the flesh into long strips.
9. Add the strips to the melon.
10. Make the dressing by whisking together all the ingredients listed under dressing .
11. Pour the dressing over the melon and tomato mixture.
12. Cover with a tight-fitting lid and chill for atleast an hour.
13. To serve, stir the mint leaves into the melon and tomato mixture.
14. Spoon the salad into chilled bowls.
15. Garnish with fresh sprigs of mint and serve this beautiful fresh, colourful and healthy salad with a big smile like Santa's!
|
|