Many a person has taken a look at this and thought it looked like a weird combination, but words cannot describe just how tasty, and refreshing (and simple) this salad was… getting ready to whip another one up this weekend whilst it is still hot.
- 200 g fresh cherries, halved, stones removed
- 1 small seedless watermelon
- 120 g raspberries
- 1/4 cup mint leaves
LIME AND MINT SYRUP
- 1/4 cup (55g) caster sugar
- 1/4 cup (60ml) lime juice
- 2 sprigs fresh mint
- 1/2 tsp vanilla bean paste
- 1/4 cup (60ml) water
To make the lime & mint syrup, combine the sugar, lime juice, mint sprigs and vanilla in a saucepan. Add water. Place over low heat and cook, stirring occasionally, for 2 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 minutes or until syrup thickens slightly. Remove from heat. Remove and discard mint. Add the cherries and stir to combine. Set aside for 30 minutes to cool and develop the flavours.
Use a large sharp knife to cut the watermelon into 1cm-thick slices. Arrange the watermelon, raspberries and mint on a serving platter. Spoon over the cherries and syrup. Serve immediately.
Crumble some Danish style Feta across the salad for a savoury hit and a dash of Balsamic Vinegar.
Recipe credit: www.recipes.coles.com.au