200g/7oz watermelon
1 tbsp blueberries
1 tbsp dried cherries
1 tbsp mint jelly
For the chilli almonds, mix the almonds, oil, chilli, salt and garlic together in a bowl until the almonds are coated. Fry the coated almonds over a gentle heat, shaking the pan regularly, for 6-8 minutes. Remove the pan from the heat and stir in the mint.
Meanwhile, for the fruit salad, mix the watermelon, blueberries, dried cherries and mint jelly together in a bowl until combined.
For the coleslaw, mix all of the coleslaw ingredients together in a bowl until well combined.
To serve, spoon some fruit salad onto each of 4-6 serving plates, top with the coleslaw and sprinkle over some chilli almonds
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