Summer Watermelon Cherry Salad with Feta
2kg (4.4lb) Melon
300g (10.5oz) Cherries
100g (3.5) Feta Cheese
50g (1.8oz) Unsalted Butter
Fresh Mint Leaves (about 10 leaves)
2 Sweetcorn Knobs
Cook the corn knobs in boiling water until ready (this should take about 5 minutes). Drain the water, let them cool down.
Meanwhile, wash the watermelon. Remove its skin and cut into bite-size pieces. Wash and pit cherries.
Throw the fruit in a large bowl or divide onto 4 individual plates.
Crumble the feta cheese over.
Once the corn has cooled down, using a knife cut off the kernels. In a frying pan, melt butter. Once the butter has melted, throw in the corn kernels and toast until light brown. Add the corn kernels to the salad and serve garnished with mint leaves!