• 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

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