Cherry Salsa

Use this fresh tasting salsa on grilled meat, fish or halloumi, on top of your nachos or in burritos!  Or as we have pictured for a cheeky snack!

Prep time 15 minutes


  • 1/2 cucumber, diced
  • 1/2 small red onion, finely sliced
  • 150g cherries, stoned and chopped
  • 100g fennel, chopped
  • 1 green chilli, deseeded and diced
  • 15g coriander, chopped
  • 15g parsley, chopped
  • 10g mint chopped
  • finely grated zest and juice 1 lime
  • toasts or little gem leaves to serve


  1. Place the diced cucumber in a colander over the sink and sprinkle with some salt (table salt is fine).  Set aside for 10 minutes whilst you prepare the rest of the ingredients.
  2. Rinse the cucumber and pat dry with kitchen paper.  Combine all the ingredients in a bowl and season with some black pepper.  Serve on toasts or in little gem leaves.

Keep covered in the fridge but best eaten within 24 hours.