250 g orange and yellow flesh melon cut in to cubes
1 large banana cut into 4
2 tsp oil
PREPARATION
Place the sugar in a small saucepan with the lime juice and 4 tbsp water, heat gently until the sugar has dissolved. Bring to the boil and cook for 2 minutes or until pale golden in colour. Add the lime zest then stir in the Walnuts, set aside.
Thread the fruit onto 4 wooden satay sticks or skewers. Brush with a little oil and place on a BBQ or griddle pan for 2-3 minutes each side.
Sprinkle over the Walnut salsa and serve with lemon sorbet or Greek yogurt if liked.
