400 g pilaff rice
1/2 watermelon
1 tin of palm hearts
100 g Serrano ham shavings
100 g soy shoots

For the sauce

6 tablespoon oil
2 tablespoons vinegar
Salt
Ground pepper
Chopped parsley

Mix the rice with the soy shoots and pour into a bowl. Cut the palm hearts lengthways and place them on the rice. Cut the watermelon into long strips and use to decorate beside the palm hearts. Sprinkle the whole salad with ham shavings and season with well beaten sauce.