¼ small watermelon
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
100g rocket leaves
60g Poaka coppa
2 burrata
½ cup pistachio pesto

This is also great with stone fruit such as apricots and peaches and, of course, rock or honey dew melons. Bring the burrata out of the fridge at least an hour before you plan on serving so it is at room temperature. Click here for the pistachio pesto recipe


1.Remove the skin and seeds from the watermelon and slice into small pieces.
2.In a large bowl combine the lemon juice and extra virgin olive oil and season to taste.
3.Add the watermelon, rocket and coppa and gently toss together.
4.Put on a serving platter, nestle in the burrata, then drizzle over the pesto (loosen with a little lemon juice or water if necessary).

Photography Tony Nyberg / Styling Fiona Lascelles

Leave a Reply

Your email address will not be published.