Heat the oven to 180°C.
Slice the watermelon into 4 whole rounds and cut the skin off. Using a cookie cutter, cut out a circle from each slice of watermelon.
Brush each watermelon circle with 15ml of Knorr Light Italian Salad Dressing, wrap them in cling film and let them marinate in the fridge for at least half an hour.
Using a blowtorch, carefully scorch the orange segments until slightly blackened. If you don't have a blowtorch, leave the segments as is.
Trim the beetroot and wrap in tin foil. Bake in the oven at 180°C for about 45 minutes, or until soft. Set aside to cool, then remove the skins.
Tear the mozzarella balls into about 8 equal pieces.
Unwrap the watermelon pieces and lay them onto a 4 plates.
In a bowl carefully mix the mozzarella, orange, beetroot and almonds with 7ml of Knorr Light Italian Salad Dressing per person and arrange on the plates. Dress the plates with the micro herbs and a few dots of yoghurt to serve.