Fried fetta and watermelon

Cut the fetta into eight 3cm cubes and turn gently in the flour until coated. Cut the watermelon into 3cm thick slices. Cut off and discard the rinds. Cut the watermelon flesh into eight 3cm cubes - leave in the seeds for atmosphere.

Heat the olive oil in a frying pan and gently fry the fetta for about 1 minute until golden. Turn carefully, using the tip of a palette knife, and brown the other side. Transfer to kitchen paper to drain.

Toss the rocket leaves in a little olive oil. Place two fetta cubes and two watermelon cubes on each plate, around a small thatch of rocket leaves.

Place a sprig of thyme on each fetta cube and an olive on each watermelon cube and serve.