Fine antipasti plate with passion fruit dressing

Ingredients for 2 servings:

• 2 zucchinis
• 1 eggplant(s)
• 1 handful of almonds
• 2 bell peppers, red
• 1 garlic clove(s)
• n. B. Salt
• 1 ball of buffalo mozzarella
• 100 g salami (Milanese salami)
• 50 g Gruyère
• 200 g tomatoes
• 1 chili pepper(s) (Aji Amarillo chili)
• ½ mango(s)
• 1 handful of cress
• 1 handful of fresh basil or coriander leaves
• 1 tsp lemon zest, fresh, organic
• 3 tbsp passion fruit juice
• 4 tbsp apple cider vinegar
• 1 tsp acacia honey
• 1 tsp mustard, medium hot
• 5 tbsp oil
• Ciabatta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for a lovely evening for two

Cut the zucchini and eggplant into large, thin strips. Deseed and quarter the bell pepper. Roast the zucchini, eggplant, red bell pepper, and almonds in the oven or in a pan. Roast in the oven on the grill setting for about 20 minutes. Turn everything except the bell pepper at least once. Brush the zucchini and eggplant with a little oil, if desired. When the skin of the bell peppers has turned black, place the peppers in a freezer bag or a sealed container for 20 minutes, then peel them. Slice the tomatoes. Chop the garlic. Finely slice the aji amarillo chili (a mild, orange chili variety usually found in chili mix bags at the supermarket). Peel the mango and cut the fruit into bite-sized pieces. Slice the salami and cheese. Split the buffalo mozzarella and cut it into small pieces. Once the vegetables and almonds are roasted, puree the peeled bell peppers with garlic and salt. Chop the grilled eggplant and zucchini separately and toss with salt and a little olive oil. For the dressing, reduce the passion fruit juice in a small pan or saucepan. Turn off the heat and deglaze with apple cider vinegar. Add the acacia honey, mustard, and salt and stir thoroughly until dissolved, then top up with oil. If you like, use olive oil, but only a little if necessary. Arrange the puree, grilled vegetables, tomatoes, salami, cheese, mozzarella, and mango on plates. Sprinkle everything with almonds, lemon zest, cress, chili, and fresh basil (classic) or coriander (fresh). Drizzle the dressing over everything. Serve with plenty of ciabatta. Variations: Instead of mango, you can serve cranberries, kiwi, or apricots. Instead of almonds, simply roast pecans or hazelnuts. Instead of Milanese salami, roasted bacon or chorizo ​​also tastes delicious. In spring, grilled asparagus, or even cooked artichokes, are perfect. And for those who like something more sophisticated, add a splash of white truffle. We like to enjoy this antipasti platter for two on special evenings. It’s a bit more labor-intensive, but the ingredients really work together wonderfully. Of course, you shouldn’t completely reject the idea of ​​a sweeter combination. A glass of sparkling wine goes perfectly with this dish!