For Sophie Gray’s best watermelon tips and tricks, go to In season with Food magazine: watermelon.
Ingredients
Method
1.In a small bowl whisk together the oil and vinegar and set aside.
2.In a large bowl toss the watermelon, peaches, basil and spinach until mixed. Add the oil and vinegar dressing and transfer to a serving dish.
3.Crush the hazelnuts with the flat side of a knife or place in a small resealable plastic bag and bash with a rolling pin. Scatter on the hazelnuts and serve.
Note
- Serves 4-6. – You could use a mix of spinach and kale, or a mesclun salad blend. Canned peaches can be used; go for those in juice – not syrup – and drain well. – To add a salty, creamy element, try adding some crumbled feta cheese just before serving. PER SERVE Energy 139kcal, 581kj • Protein 3g • Total Fat 7g • Saturated Fat 1g • Carbohydrate 15g • Sugars 15g • Fibre 4g • Sodium 9mg