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- Cut the watermelon chunks down to match the size of your vegan white cubes. As big or small as you prefer.
- Stack a vegan white cube on top of each watermelon cube. Top with a fresh basil leaf, and secure with a toothpick.
- Drizzle with oil and sprinkle with salt. Serve immediately.
cook it with
- 2 cups watermelon pieces (pre-cut or homemade)
- 1 tupper 200g vegan white in cubes
- 25 small basil leaves
- 1 drizzle extra-virgin olive oil
- 1 pinch coarse salt