A no-fuss, ultra-refreshing summer dish that brings sweet, spicy, and tangy together in one bowl. Perfect for when it’s too hot to cook—but you still want something that wows.

Serves 4 as a light starter

  • ½ medium ripe watermelon, cut into large, juicy cubes

  • 1 large red onion, peeled, halved, and sliced very finely

  • handfull of fresh black cheeries, halved and deseeded 

  • 1–2 fresh Thai chillis, finely chopped (adjust to your heat tolerance)

  • 1–2 stalks fresh cilantro, roughly torn

  • 2 tablespoons good-quality olive oil

  • Juice of ½ lime

  • 1 tablespoon maple syrup

  • Coarse sea salt, to taste

To make it:
Toss everything together gently in a large bowl. Taste and salt generously—don’t be shy, the salt brings out the sweetness. Let it chill in the fridge for at least 30 minutes before serving.