WATERMELON AND HAZELNUT SALAD WITH RASPBERRY VINAIGRETTE 1/3 cup unroasted hazelnuts 1/2 medium seedless watermelon 150 g butter lettuce, torn 300 g lamb's lettuce, torn 150 g fresh raspberries RASPBERRY VINAIGRETTE 150 g raspberries 2/3 cup hazelnut oil 1/4 cup raspberry vinegar Roast nuts on ungreased oven tray, uncovered, in moderate oven about 7 minutes or until lightly toasted. Wrap nuts in tea towel; rub off skins, chop nuts coarsely.

Cut watermelon into 2cm chunks.

Combine watermelon in large bowl with lettuces and raspberries; drizzle with raspberry vinaigrette, sprinkle with nuts.

RASPBERRY VINAIGRETTE
Blend or process all ingredients until puréed; push vinaigrette through sieve into small bowl.

Serves 4.

TIP: Lamb's lettuce is also known as lamb's tongue, corn salad or mache; it has a distinctive nutty taste and its leaves are delicate and tender.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]