- 1 can of oysters
- 200g dried tomato confit in oil
- 200g salicornia
- 50g Iberian ham
- 1 teaspoon honey
- Olive oil
- Chive flowers
- 100g sugar
- In a frying pan without oil, sauté the tomatoes along with sugar. Let simmer for 10-15 minutes until lightly caramelized.
- Meanwhile dry the slices of ham in the oven at 180 º for about 10-12 minutes. Reserve. Sauté the salicornia with a little olive oil.
- Add the caramelized tomato to the base of a mold, top with salicornia and then an oyster brushed with olive oil. Sprinkle with a dash of honey and olive oil and serve with a crispy layer of ham and chive flowers.
If you can’t find Salicornia, use julienned asparagus, or tender green beans