550g pack watermelon wedges, rind removed, sliced into smaller triangles
400g cherries, de-stoned
10g fresh mint, leaves picked
Put the juice and vanilla in a saucepan over medium heat.
Bring to the boil, then simmer until reduced by about two-thirds, syrupy and thick (be careful as it can easily catch and caramelize at this stage – it should remain purple-red and not begin to brown).
Set aside to cool completely (or cool and chill for up to 3 days).
To assemble the salad, arrange the watermelon and cherries on a serving platter.
Remove the vanilla pod from the syrup, drizzle over the salad and scatter over the mint.