This pretty pink salad is perfect at any time of the day. Try it
at your next weekend breakfast.
400 gmwatermelon300 gmstrawberries125 gmraspberries16lycheesStrawberry and black pepper granita220 gm (1 cup)caster sugar500 gmstrawberries, hulled1lemon, juiced1 tspfinely crushed black peppercorns
For the granita, place sugar and 250ml water in a small saucepan, bring to the boil, stirring to dissolve sugar, then refrigerate to cool. Process sugar syrup, strawberries and lemon juice in a blender or food processor, then strain through a fine sieve. Stir in peppercorns, pour into a shallow baking tray and freeze, scraping hourly to form crystals, until frozen (6 hours).
Scoop balls from watermelon with a melon-baller, then combine with strawberries, raspberries and lychees in a bowl, stir in 2 tbsp granita, then refrigerate for flavours to develop (10 minutes). Serve salad topped with granita.