Picandou Honey-Fig and Vegetable Tartare

Preparation steps

1. Wash and dice the green and yellow zucchinis, eggplant, and deseeded red bell pepper into small pieces.
2. Chop the red onion and stir it in a skillet with a little olive oil.
3. Add and stir the diced vegetables.
4. Add the tomato juice, thyme, and garlic, and cook for about 5 minutes.
5. Let it cool.
6. Season the tartare with salt, freshly ground pepper, a few drops of balsamic vinegar, and olive oil.
7. Plate the tartare on 4 dishes, place the Picandou miel figue on top of each, and garnish with pesto, olives, pine nuts, and basil leaves.

😉 Tip: To add some crunch to the dish, you can include a few croutons of vegetable focaccia.