Wash, clean and quarter the tomatoes. Coarsely grate 30 g Parmesan cheese. Wash the watercress and pluck the leaves from the stalks. Place the slices of ham on a board. Spread the watercress, except for something to garnish, with tomatoes and cheese.
Sprinkle with pepper. Roll up the ham and cut in half. Tie together with 2 chive stalks each. Place pineapple slices in a small bowl and arrange the rolls on top. Garnish with watercress.
Slice 5 g Parmesan cheese over it. Serve with wholemeal baguette.