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Melon and berry salad with cinnamon twists
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Refreshing summer salad with melon, berries, and cinnamon twists - a flavor explosion!
Ingredients:
  • 215.00 gm\t caster sugar
  • 1 vanilla bean
  • 1/4 watermelon
  • 1 rockmelon
  • 250g\traspberries
  • 250g\tstrawberries, hulled
  • 62.50 ml mint leaves
  • Mascarpone or thick cream, to serve
  • 1 sheet frozen butter puff pastry,\tjust thawed
  • 1 egg, lightly beaten
  • 20.00 gm caster sugar
  • 0.63 gm ground cinnamon
Instructions:
  • In a small saucepan, mix sugar with 1 cup of water. Lay the vanilla bean flat, cut off the ends, and split it in half horizontally. Use a small, sharp knife to scrape out the seeds and add them to the pan. Heat over low heat without boiling until the sugar dissolves, then bring to a boil and cook for 10 minutes until syrupy. Cool completely in a bowl or jug.
  • -Preheat your oven to 200C or 180C fan and prepare 2 baking trays lined with baking paper. -Brush the pastry sheet with egg and sprinkle with the mixture of sugar and cinnamon. -Cut the pastry sheet in half crossways, then cut each half into 12 strips. -Place the strips on the trays, loosely twisting each piece once. -Bake for 8-10 minutes until the twists are crisp and golden brown.
  • Slice the watermelon and remove the rind, then cut it into smaller wedges. Half the rockmelon, discard the seeds and rind, and slice it.
  • Add a handful of raspberries to the syrup and gently press them with a fork. Let it sit for a couple of minutes to infuse. Then, strain the mixture.
  • In a large, shallow serving bowl, combine the remaining raspberries and strawberries, then drizzle the syrup over the fruits. Let it sit for 10 minutes, gently tossing from time to time to enhance the flavors. Serve with twists and mascarpone on the side.

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