Ingredients

4 Servings

Produce

  • Cantaloupe Melon 1/2

  • Kiwifruits 3

  • Cucumber 100 g

  • Mint 45 g

  • Blueberries 150 g

  • Lemon 1

Baking Products

  • Sourdough Bread 270 g

Spices

  • Salt 1 tsp

Pantry

  • Canola Oil 2 tsp

  • Extra Virgin Olive Oil 60 ml

Preparation

  1. Ingredient Prep

    Preheat oven to 175C. Prepare ingredients & combine fruit in a large bowl. Toss diced bread in rapeseed oil & salt. Toast in oven for 7 minutes.

    • 3 , sliced Kiwifruits
    • 1/2 , sliced Cantaloupe Melon
    • 100 g , sliced diagonally Cucumber
    • 150 g Blueberries
    • 270 g , crust removed, diced Sourdough Bread
    • 2 tsp Canola Oil
    • 1 pinch Salt

  2. Salad Assembly

    Season fruit salad. Mix well.

    • 45 g Mint
    • 1 tsp Salt
    • 60 ml Extra Virgin Olive Oil
    • 1 , zested & juiced Lemon

  3. Taste

    Plate on platter or bowl. Garnish with homemade croutons & mint!

Suggested Meals

Tofu Mixed

Greens Salad

Salmon

Fillet

Ravioli

Pesto

Strawberry

Salad

Pasta

Salad

Nutrition

  Amount per
serving		 Daily value percentage
Calories 450 kcal  
Total Fat 18 g 22%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 15 g  
Cholesterol 0 mg 0%
Sodium 1020 mg 45%
Total Carbohydrate 65 g 24%
Fiber Total Dietary 6 g 23%
Sugars Total 26 g  
Protein 10 g 20%
Vitamin C 128 mg 140%
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By Innit Culinary Team