To begin, wash the tomatoes under a cold tap, drain well and cut each one in half

Cut the watermelon into two wedges and using a melon baller, scoop out roughly twenty balls. Now, avoiding the black seeds is tricky and with some of the balls, you may have to flick some of them out using a small paring knife

Mix the sliced tomatoes, watermelon and half the mint in a bowl and season with salt and black pepper, according to taste. Personally, I think extra pepper works well

Divide between two bowls and drizzle over some extra virgin olive oil. Add a generous spoonful of goat's curd, quark or ricotta to the side and finish by sprinkling over the chopped pistachio and remaining mint