Cherry, Cucumber, Mint & Feta Salad

_INGREDIENTS:

• 300g cherries
• 1 telegraph cucumber
• ½ small red onion
• 1 lemon
• 100g feta
• 1 handful mint leaves
• 2 Tbsp pumpkin seeds
• 3 Tbsp extra virgin olive oil
• 1 tsp honey
• Salt and cracked black pepper

_{INSTRUCTIONS:}

1. Finely slice the red onion and put it in a small bowl with a squeeze of lemon juice and a pinch of salt. Leave it to soften for 10 minutes while you prep everything else.
2. Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan, until they start to pop and turn golden. Tip them onto a plate to cool.
3. Halve the cherries and remove the stones. If you don't have a pitter, push a chopstick through the stem end, or press each half gently with the flat of a knife and the stone will pop out.
4. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and slice into thick half-moons.
5. In a jar, shake together 1 Tbsp lemon juice, the olive oil, the honey and a good pinch of salt and pepper.
6. Arrange the cucumber and cherries on a platter or in a wide bowl. Drain the onion and scatter it over, crumble the feta on top, then finish with the mint and pumpkin seeds.
7. Spoon the dressing over just before serving.