Makes 4

  • 8 thin slices of cooked ham
  • 4 thin slices of dry-cured ham
  • 1 aubergine
  • 2 courgettes
  • 1 yellow pepper
  • 4 candied tomatoes
  • 3 sprigs of basil
  • 2 tbsp. sesame seeds
  • Olive oil
  • Salt and pepper
  • Wash the aubergine and courgette, then pat dry. Cut into strips. Spread the strips on a baking sheet, and place in the oven, turning them halfway through cooking. Set aside.
  • Place the pepper under the grill and turn it over as its skin darkens. Leave to cool, then remove the skin with a sharp knife. Cut the pepper into quarters and remove seeds.
  • Season the vegetables with salt and pepper.
  • Prepare the millefeuille by sequentially layering 1 slice of cooked ham, 1 slice of grilled aubergine, 1 slice of dry-cured ham, 2 strips of courgette and 1 slice of pepper. Top off with 1 slice of cooked ham and 1 candied tomato.
  • Add chopped basil, sesame seeds and a drizzle of olive oil. Season with salt and pepper.