Tomato Tartar

Cut the tomatoes into wedges and place them on an oven rack lined with baking paper. Dry the tomatoes for 4/5 hours in a preheated 100-degree oven.

Chop the tomatoes and season with mayonnaise, mustard, red wine vinegar, balsamic vinegar, pepper and salt.

Scrub the lime clean, grate the green zest and squeeze the fruit.

Mix the chili sauce with the mayonnaise, lime zest and lime juice.

Chop the red onion very finely, halve the cucumbers lengthwise, remove the seeds with a teaspoon and cut the flesh into very small cubes. Cut the avocado in half lengthwise and remove the stone. Scoop out the pulp with a spoon from the skin mash with a hand blender. Mix in the red onion, cucumber and chili mayonnaise. Season with pepper if necessary.

Spread the parma ham on an oven rack lined with baking paper. And place in the oven for 10 minutes.

Place the cooking ring on a plate on which you want to serve the dish and fill with 1 heaped tablespoon of the avocado mixture and two tablespoons of the tomato mixture. Carefully remove the ring and repeat on the rest of the plates.

Spread the parma ham, garnish with cress.