Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Kid friendly, Lactose free, Low Carb, Low cholesterol, Low fat, Low GI, Nut free, Vegan, Vegetarian
Course: Breakfast, Finger food, Side dish, Snacks
Favourite flavours: Easy recipes, Salad

Minted fruit salad and yogurt

From the January 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

250g strawberries, hulled, halved
½ rockmelon, seeded, peeled, cut into chunks (see tip)
2 cups grapes
¼ cup fresh mint leaves
4 small tubs natural low-fat yogurt

METHOD

1. Combine strawberries, rockmelon, grapes and mint leaves in a large bowl. Set aside for 10 minutes.

2. Divide fruit among 4 airtight containers and drizzle with any juices. Pack into lunch boxes with tubs of yogurt.