Instructions

1. To make the dressing, whisk the oil and vinegar in a small bowl. Add the raspberries and whisk them in gently until roughly crushed. Season to taste.
2. Remove any seeds from the watermelon slices, if you prefer. Spread with half of the raspberry dressing, reserving the rest.
3. Arrange the tomatoes in a single layer across each watermelon slice, then cut each ‘pizza’ into six even-sized wedges, before placing the pieces back together in their circular shape on serving plates.
4. Cut each fi g into six even-sized wedges and arrange one on each pizza. Crumble the feta cheese evenly over the top. Dot with the olives and drizzle with the reserved dressing. Scatter over the hazelnuts, mint and rocket, and serve at once.
5. For a twist: Meat-eaters can top their pizza with ruffles of Parma or Serrano ham.