- 1 watermelon, cut into 2cm/0.5in-thick slices
- 48 slices smoked pancetta
- salt and freshly ground black pepper
- 3 balls buffalo mozzarella, each cut into 4 thick slices
- 150g/5oz watermelon, roughly chopped, seeds removed
- 2 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 50g/2oz watercress
- 50g/2oz rocket
- 50g/2oz baby spinach leaves
- For the watermelon and mozzarella stack, cut the watermelon slices into 4cm/1.5in x 7.5cm/3in pieces. You want 12 pieces in total.
- Lay four slices of pancetta horizontally onto a board, so they overlap slightly, and place a piece of watermelon in the centre, across the slices of pancetta. Season, to taste, with salt and freshly ground black pepper.
- Top the piece of watermelon with a slice of mozzarella and season with a little more salt and freshly ground black pepper.
- Fold the sides of the pancetta over the mozzarella to create a parcel, leaving each end of the watermelon exposed.
- Repeat the above until you have 12 parcels in total.
- Heat a frying pan until hot then add the parcels, three or four at a time, depending on the size of your pan. Fry on each side until the pancetta is crisp and golden-brown – take care not to overcook because you don't want to melt the mozzarella.
- Remove the parcels from the pan, drain on kitchen paper and keep warm. Repeat with the remaining parcels.
- For the salad, place the watermelon into a mini food processor and blend to a smooth purĂŠe. Transfer to a bowl and whisk in the sherry vinegar and olive oil. Season, to taste, with salt and freshly ground black pepper.
- Just before you're ready to serve, toss all the salad leaves together and dress with a little of the watermelon dressing.
- To serve, stack three warm watermelon parcels onto each of four serving plates. Place the salad to one side and drizzle over a little extra watermelon dressing.