Serves 6
Ingredients
- 600g heritage tomatoes
- 150g watermelon
- 100g parmesan
- 5g Basil leaves
- 2 slices of bread, stale is fine.
- Sea Salt, pepper and sugar to taste.
- 20ml cold pressed rapeseed or olive oil.
- 6 scoops Hansom Tomato Ice Cream
Method
- Wash the tomatoes and cut with a sharp knife. Layout onto a tray and dress with half of the oil, salt, pepper and sugar to taste. Allow to marinate and come to room temperature for at least 30 minutes.
- Remove peel and dice the water melon, set aside.
- Cut the bread into 1-2cm dice. Place on a baking tray, drizzle with the remaining oil and season with salt and pepper. Bake in an oven preheated to 180c for 5-6 minutes to make golden croutons. Allow to cool.
- Begin to assemble the dish by arranging the tomato and watermelon over the bottom of your serving dish or plate. Sprinkle over the croutons and basil leaves. Finish with a scoop of the Hansom Tomato Ice Cream and shave over the parmesan. Serve.
