Fruit salad with plums and grapes
Ingredients
for 4 person
300 g | plums, pitted, quartered |
300 g | blue grapes, halved |
2 tbsp | peppermint, finely chopped |
1 tbsp | lemon juice |
60 g | hazelnuts |
3 tbsp | cane sugar |
1 tbsp | water |
1 pinch | cinnamon |
1 tsp | olive oil |
How it's done
Fruit salad
Mix the fruit with the mint and lemon juice, cover and leave to infuse for approx. 1 hr.
Nut brittle
Toast the hazelnuts in a frying pan over a medium heat until golden brown, transfer to a clean tea towel, rub off the skins. Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the cinnamon, oil and hazelnuts, mix, immediately spread onto a sheet of baking paper, leave to cool, coarsely chop.
Plate up the fruit salad, top with the nut brittle.
Show complete recipe