SALAD
½ watermelon (less 1 cup used for syrup)
1 punnet raspberries
edible flowers
SYRUP
1 cup chopped watermelon, seeds removed
¼ cup sugar
2 tablespoons lemon juice

SYRUP:
In a food processor, process the watermelon until smooth. Tip into a small saucepan with sugar and lemon juice and bring to the boil, stirring to dissolve the sugar. Boil for 8 minutes until reduced and syrupy. Cool and chill.

TO ASSEMBLE:
Cut all the skin and white pith off the remainder of the watermelon and slice into small triangles. Arrange on a platter, pour syrup over, then scatter raspberries over and finally edible flowers.