Ingredients

• 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

Directions

• 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 purée. 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.