Start this recipe by placing the ricotta and lemon zest in a bowl. Season well with salt and pepper and mix together. Next, make the parcels. Lay 2 slices of grilled aubergine on a board side by side. Spread over a little pesto on each, followed by a spoonful of the ricotta. Sprinkle over a few pine nuts and a fresh basil leaf. Cover with a slice of grilled red pepper and repeat the process with the ricotta, pine nuts and basil.  Cover each with another slice of aubergine and wrap up the parcels using slices of Serrano ham. Place onto a baking sheet, drizzle with a little olive oil and grill for a few minutes. To serve, spoon a little cold salsa on 2 plates, place the parcels in the center of the plates and decorate with pine nuts, fancy leaves and a good drizzle of basil oil.