1. For the watermelon carpaccio, slice pieces of the watermelon about 5 millimetres thick, place the slices of watermelon on a flat tray in between two sheets of cling film.
2. Place a tray on top of the melon and weigh it down with whatever is available and pop into your fridge for 30 minutes. If you are pushed for time, simply slice the watermelon and don't bother about compressing it.
3. Once ready to serve cut the watermelon into 2 inch squares and lay three on a plate. Sprinkle the watermelon with a pinch of ground chilli, a light squeeze of lemon, scattering of mint and a gentle drizzle of extra virgin olive oil.
4. Crumble the feta cheese into a bowl. Blanch the spinach for literally a minute in boiling water, drain, let cool then squeeze as much liquid from the spinach with your hands and finely chop. Once chopped, squeeze again to remove any excess water.
5. Combine the spinach, feta cheese, nutmeg, black pepper and oregano in a bowl and mix together.
6. Take a tablespoon size of the mixture into your hand and form into a ball (about the size of a ping-pong ball). Then dip the balls into the flour, then into the egg wash - do this twice (so; flour, egg wash, flour, egg wash then breadcrumbs).
7. In a deep fat fryer or in a saucepan with enough vegetable oil to deep fry on a high/medium heat gently place the balls into the hot oil for literally a few minutes until the breadcrumbs are golden.
8. You can test the temperature of the oil by dropping a few breadcrumbs into the oil - if they sizzle immediately but don't burn the oil is ready.
9. Remove the balls and drain on a paper towel.
10. Sprinkle some salt on the watermelon and place the balls on top of the watermelon - eat and enjoy!
Recipe courtesy of Theo Michaels