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Toast the pine nuts in a dry frying pan over a medium heat until golden. Tip out onto a saucer to cool.
With a large sharp knife, halve the melon across the equator and carefully cut 2.5 cm (1in) wide, even slices from each half. Trim the skin from the watermelon slices, then cut eight batons about 7.5cm (3in) long.
When ready to cook, wrap a slice of prosciutto around each melon piece.
Heat half the olive oil in a large frying pan over a high heat. Once it is hot, fast-fry the watermelon, in batches, frying the side with the ham join first.
Remove from the pan and set two batons on each serving plate.
Scatter over the rocket, feta, toasted pine nuts and pomegranate seeds.
Drip or drizzle the rest of the olive oil over the plates and add a touch of balsamic glaze to each one.
Season lightly with salt and generously with coarsely milled black pepper.