For Balsamic Glaze, place the Balsamic Vinegar and Sugar in a small frypan on medium high heat and reduce by half and let it cool.

To Candy the Walnuts, first get a baking tray ready lined with baking paper and set aside.

Heat Walnuts, Butter, Sugar and salt on a medium heat in a frying pan for about five minutes - move around the nuts to toast evenly - ensure you do not burn them.

As soon as the Sugar turns brown, put them on the baking tray. Spread them out before they start sticking together. Set them aside and wait for them to cool.

For the dressing, mix the Balsamic Glaze, Olive Oil, Salt and Pepper. You can always store the remaining Balsamic Glaze for future use.

Cut the Watermelon into bite-sized cubes and finely slice Red Onion.

Place the Spinach Leaves on the base of a serving platter, add the Watermelon (sprinkle the Watermelon juice on the plate), then add the Red Onions. Now, tear and sprinkle some fresh Mint Leaves over the top. Finally, crumble Fetta – placing all on top of the Spinach.

Drizzle the Balsamic and Olive Oil dressing all over the salad.

Finally, add the Candied Walnuts and serve.