200g Persian Feta
2 tsp Champaign Vinegar
2 tsp Oil from Marinade
1 Bunch Mint
1 Pink Grapefruit or Blood Orange
5 Slices Jamon
Selection of herbs from garden, Parsley, Sorrell, Basil not hard herbs like rosemary, thyme.
First prepare the feta. Put all of the ingredients into a bowl and whip with a whisk, place into a piping bag if you have one, if not place into a bowl and chill, it must be cold.
For the fruits, choose small melons if possible as they will not be floury. Cut into large chunks, with the smaller pieces press through a sieve to make the juice, reserve this.
For the grapefruits, carefully peel the skin and pith from the outside with a knife, cut out individual segments and reserve, squeeze the left over grapefruits and add the these juices to the watermelon juice.
To serve the dish, spread the Jamon out across the plate pipe or spoon over 5 or 6 blobs of the cheese, top these with a piece of watermelon and a few grape fruit segments, garnish with the herbs and a few spoons of the juice.