Mediterranean salad plate à la Klaus

Ingredients for 4 servings:

• ½ liter rapeseed oil, good
• Salt and pepper, black
• 1 dashes Maggi
• 1 pinch(s) of sugar
• 3 garlic cloves
• 1 pinch(s) sweet paprika powder
• 1 bunch of mixed herbs (chives, parsley, dill)
• 1 vegetable onion(s)
• 1 jar bell pepper(s) or bell pepper caps
• 1 jar pepper(s)
• 1 small jar of pitted black olives
• 1 small jar of green olives, pitted
• 2 cups of cream cheese, various varieties for filling
• 1 can mushrooms, large
• 1 jar Pepper
• 2 bags of feta cheese
• 1 jar tomato(s), dried
• 1 bowl of cocktail tomatoes

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Antipasti

To arrange the vegetable platter, it is best to use a glass casserole dish. Fill the red bell pepper caps, chili peppers, yellow peppers, and black and green olives from the jar with the cream cheese. Remove the stems from the mushrooms. The mushrooms are also filled with the cream cheese. For the filling, use ready-made cream cheese with herbs, garlic, paprika, horseradish, and chili peppers. Dice the feta cheese. Place everything in the glass dish together with the sun-dried tomatoes and cocktail tomatoes. For the dressing, put the oil in a bowl and season with salt, pepper, paprika, and a pinch of sugar. Add several crushed garlic cloves and a dash of Maggi to taste. Finely chop the parsley, dill, and chives and add them to the dressing. Finely chop the remaining mushroom stems and add them to the dressing. Add the not-too-finely chopped onion to the dressing. Season the dressing to taste with the herb broth from the jars of bell peppers and chili peppers. Finally, pour the dressing over the prepared vegetable platter. Refrigerate for a few hours (preferably overnight) to allow everything to infuse.