• Make the ciabattino according to the recipe. Halve horizontally and drizzle the cut surfaces with the olive oil. Heat in a dry pan with the cut surfaces facing down until they get some color. Mix 2 tbsp pesto rosso with the herb mix and a squeezed clove of garlic. Brush the cut surfaces with the pesto rosso. Place 2 slices of ham on top of the pesto.
• Cap the onions at both ends, peel and cut into thin slices or slice. Cut an approx. 1 cm wide strip from a washed, red pepper and cut into small cubes. Cut the olives into small pieces. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green-white stems. Halve the halves lengthways, remove the grains and cut the quarters into small cubes. Mix with a pinch of salt and leave for 5 minutes. Drain the amniotic fluid and spread the tomato, pepper and olive pieces on the ham.
• Wash the red cabbage and cut into small pieces. Wash and peel the carrot, cut off both ends and cut into short silk threads diagonally with a julienne slicer. Cut the green of the spring onion lengthways into thin strips and cut across to approx. 1 cm. Finally, sprinkle with pecorino cheese, red cabbage, carrots and the spring onion. Finish with black pepper from the mill. Serve immediately and enjoy.

Attachment:

• For the ciabatta, see: Four ciabattinos for bruschetta For the pesto rosso, see: Red pizza paste - pesto rosso