Watermelon & tomato salad with crispy parmesan cracker

Serves 1 Prep time 10 minutes

40g Parmesan cheese, grated
100g fresh watermelon, cubed
100g vine ripened tomatoes, quartered
pinch fresh mint leaves, finely chopped
pinch fresh basil, finely chopped
15g black olives, pitted and thinly sliced
30g red onion, thinly sliced
15ml honey vinegar
25ml olive oil
10g wholegrain mustard
20g arugula laves

• To make the crispy Parmesan cheese cracker, preheat oven to 150°C. Spread Parmesan cheese closely together on a non-stick pan and bake until golden brown. Remove from heat and let cool for it to harden.
• In a mixing bowl, combine watermelon cubes, tomatoes, fresh herbs, olives and onions. Season with 10ml honey vinegar, 15ml olive oil, and wholegrain mustard. Toss well to combine and add salt and pepper as needed.
• Toss arugula leaves with remaining oil and honey vinegar. Add watermelon and tomato mixture on top, and garnish with crispy Parmesan cracker.

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