Ingredients For the chilli almonds 300g/10½oz whole blanched almonds 50ml/1¾fl oz olive oil 1 red chilli, finely chopped pinch sea salt 2 garlic cloves, peeled, crushed 1 tbsp chopped fresh mint For the fruit salad 200g/7oz watermelon 1 tbsp blueberries 1 tbsp dried cherries 1 tbsp mint jelly For the coleslaw 3 courgettes, grated 1 red onion, peeled, finely sliced 75g/2¾oz Greek-style yoghurt 1 carrot, grated 1 lime, juice and zest 1 tsp smoked paprika Preparation method 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