Chinese Cherry Salad
Clock Image
Prep: 15 mins
Cook: 5 mins
Cherries, tamari, honey and a hint of China 5 spice make for one wickedly delicious salad dressing.
This recipe is a:
See this week's box.
214 kcal
(per portion)
Ingredients you'll need
  • 1 orange
  • 1 tbsp honey
  • 1 tbsp tamari
  • 1 tsp China 5 spice
  • 250g cherries
  • 50g watercress
  • 1 cucumber
  • A large handful of flat leaf parsley, leaves only
  • 25g sunflower seeds
From your kitchen
  • Sea salt
Step by step this way
  • 1.

    Zest your orange. Mix the zest in a pan with 4 tbsp juice rom the orange, 1 tbsp honey, 1 tbsp tamari, and 1 tsp China 5 spice. Add a pinch of salt. Pop on a medium-low heat. Simmer gently for 5 mins

  • 2.

    While the orange dressing simmers, pit the cherries. Use a cherry stone if you have one, or try inserting a cocktail stick or unbent paper clip and swirling it round to pull out the stone. Pushing a straw into the cherry also works to pop out the stone, or simply halve them and flick out the stone.

  • 3.

    Add the cherries to the simmering dressing. Take off the heat straight away and pluck out the star anise.

  • 4.

    Mix the watercress and parsley leaves together in a large bowl. Peel the cucumber into long, thin ribbons with a veg peeler, peeling down to the seeded core. Add the ribbons to the salad. Thinly slice the seeds - the contrast of ribbons to the soft, juicy centre is really lovely.

  • 5.

    Drizzle the dressing and cherries over. Gently mix through.

  • 6.

    Set a dry frying pan over high heat. Add the sunflower seeds and toast till just golden. Scatter over the top of the salad and serve.