Carpaccio of serrano ham and tomato

Peel the pistachio nuts, chop them coarsely and roast light brown in a dry frying pan. Let cool on plate. Sprinkle oregano leaves from twigs and finely chop. Clean the lemon thoroughly and grate 2 tsp of skin. Squeeze out the lemon. In bowl, mix 1 1/2 tbsp lemon juice with oregano, lemon zest, olive oil, salt and pepper until dressing.

Wash tomatoes and cut into very thin slices with a sharp knife. Spread slices of serrano ham on four plates next to each other. Place slices of tomato on them. Dressing over it sprinkle and sprinkle pistachio nuts over it.