It’s simple, gorgeous to look at and makes something more of the sweet watermelons that have just come into season.
Take 8 round slices of roomtemperature watermelon and remove the rind. Drizzle with a little extra virgin olive oil, and season with salt and freshly ground black pepper. In a medium bowl, mix 150g watercress, baby spinach and rocket with 30ml balsamic vinegar, and season with salt and pepper. Place the watermelon slices on 8 serving plates and crumble 400g goat’s cheese over. Top each with a little of the salad mixture and serve at once.