Cut watermelon slices into twelve 4cm x 7.5cm pieces.
Overlap four pancetta slices on a board and place watermelon in the center.
Season with salt and pepper then top with a mozzarella slice.
Fold pancetta sides over mozzarella to create a parcel, leaving watermelon ends exposed.
Repeat process to create twelve parcels.
Fry parcels in a hot pan until pancetta is crisp and golden-brown.
Drain parcels on kitchen paper and keep warm.
Puree watermelon in a processor and whisk with vinegar and olive oil.
Toss salad leaves together and dress with watermelon mixture.
Stack three parcels per plate and serve with salad and extra dressing.