Serves 4

  • 150g dry-cured ham
  • 4 bruschetta slices
  • 60g slow-roasted tomatoes
  • 350g jar of mixed roasted vegetables (peppers, aubergines etc.)
  • 50g parmesan shavings
  • 1 bunch basil
  • 3 tbsp olive oil
  • Fleur de Sel salt flakes
  • Freshly ground pepper

Preparation: 10 minutes
Cooking: 6 minutes

  • Drizzle olive oil on the bruschetta slices and toast three minutes on each side in a large non-stick pan
  • Cut the ham into strips
  • Lay the slow-roasted tomatoes and grilled vegetables on the slices of bruschetta. Add the ham, parmesan and garnish with a few basil leaves
  • Add a little salt and freshly ground pepper
  • Serve immediately with a salad of rocket or tender leaves.