It’s just the cherry on top of the salad

Undated Handout Photo of Rachel Khoo's SUMMER SALAD WITH FETA AND PICKLED CHERRIES. See PA Feature FOOD Khoo. Picture credit should read: PA Photo/Handout/Tony Briscoe/Seasonal Berries. WARNING: This picture must only be used to accompany PA Feature FOOD Khoo.
Undated Handout Photo of Rachel Khoo's SUMMER SALAD WITH FETA AND PICKLED CHERRIES. See PA Feature FOOD Khoo. Picture credit should read: PA Photo/Handout/Tony Briscoe/Seasonal Berries. WARNING: This picture must only be used to accompany PA Feature FOOD Khoo.
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Rachel Khoo, star of the BBC’s ‘The Little Paris Kitchen: Cooking With Rachel Khoo’, made her name demystifying French food, whipping up impressive meals inside her quirky, cramped apartment.

But she left her tiny kitchen to travel to foodie destinations around the world for her ‘Kitchen Notebook’ show on the Good Food Channel.

And busy Khoo has also been working on recipes with British Cherries, the industry body promoting the under-rated fruit.

Here’s one for you to try.

First make the cherries: Place the red wine vinegar, salt, water and sugar in a small saucepan and bring to the boil. Boil for two minutes, stirring to make sure all the salt and sugar has dissolved.

Take off the heat, pour into a bowl or container and leave to cool for five minutes.

Add the cherries and leave to cool to room temperature. If making ahead of time, place in the fridge to chill. Next make the rest of the salad: Use a speed peeler or mandolin to make courgette ribbons the length of the courgette.

With a knife or a mandoline, thinly slice the melon into long strips. Toss the melon and courgette in a bowl with the olive oil and a pinch of salt. Spread on a large platter. Sprinkle on the mint, crumble on the feta and scatter over the cherries.

Drizzle a couple of tablespoons of the pickling liquid over the top.