Cured & Dry Cured-Ham with Veggie Millefeuilles

makes 4 millefeuilles

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INGREDIENTS :

• 8 thin slices of cooked ham

• 4 thin slices of dry-cured ham

• 1 eggplant

• 2 zucchini

• 1 yellow bell pepper

• 4 candied tomatoes

• 3 sprigs of basil

• 15 g (2 tbsp.) sesame seeds

• Olive oil

• Salt and pepper

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INSTRUCTIONS :

• Wash the eggplant and zucchini, then pat them dry. Cut them into strips. Spread the strips on a baking sheet, turning them halfway through cooking. Set aside.

• Place the bell 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 millefeuilles by sequentially layering 1 slice of cooked ham, 1 slice of grilled eggplant, 1 slice of dry-cured ham, 2 zucchini strips, 1 slice of bell 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.