Watermelon doesn't seem like an obvious choice to accompany cured mullet roes, but the Greeks often serve salty preserved ingredients, such as feta, with fruits such as watermelon. The peppery flavour of the rocket actually brings the sweet and very savoury flavours of the roe together perfectly.
A piece of watermelon (preferably seedless) weighing about 500g, skin removed
A couple of handfuls of rocket (about 60-70g)
A piece of Greek grey mullet bottarga weighing about 100-120g or more if you wish
2-3tbsp olive oil
The juice of half a lemon
Cut the melon into chunks and arrange on plates with the rocket, mix the olive oil and lemon juice, and drizzle over the salad then slice the bottarga thinly on top.