Pineapple tomato tartar, walnut pesto and rocket

Slice the pineapple tomatoes into rounds. Using a round cookie cutter, cut the slices into nice, even slices.

Finely dice the slices. Add 40g of Aix&terra walnut pesto and set aside in a cool place.

Brown mini bread croutons in the oven, seasoning withAix&terra organic basil olive oil.

Finely chop the red onion shavings and plunge into cold water. Cut the Parmesan shavings. Wash the rocket.

Using a cookie cutter, place the tomato brunoise on top and cover with the pretty tomato slice. Top with a quenelle of aix&terra Walnut Pesto, bread croutons, red onion and Parmesan shavings.

Serve with a few rocket leaves seasoned with aix&terra Organic Basil Olive Oil and a pinch of fleur de sel and pepper.