אַוואָקאַדאָ, מאָזזאַרעללאַ, מאַנגאָ סאַלאַט מיט זיס טשילי הינדל סקיוער

Roast the pine nuts in a pan without fat at medium temperature until light brown and set aside. Cut the mozzarella into cubes about 0.5 cm in size. Peel the mango and cut the pulp from the stone all around, then cut into 0.5 cm cubes. Cut the chicken fillets into bite-sized cubes and skewer with a wooden skewer so that the end of the skewer remains at least 5 cm free. Clean, wash and spin dry the rocket salad.

Put the orange juice for the dressing in a saucepan and reduce to half. Put this concentrate in a bowl and mix with salt, pepper, red chilli pepper, olive oil and honey to form a vinaigrette.

Cut the avocado in half and remove the stone. Peel the halves and cut the pulp into 0.5 cm cubes. Immediately drizzle with the lime juice, otherwise it will turn brown. Season the avocado with salt and pepper.

To serve, place a metal ring about 6 cm in diameter on a plate and fill in a layer of avocado. Top with the mozzarella and mango cubes. Place a small portion of the vinaigrette between each layer. Press the whole thing firmly with a spoon and drizzle with orange vinaigrette. Peel off the ring and prepare 3-4 more plates in this way.

Now dress the rocket salad with the rest of the vinaigrette in a bowl and place a few rocket leaves on each tower. Sprinkle with pine nuts.

If working with the rings seems too laborious, you can mix the avocado, mango and mozzarella cubes with the rocket salad in a bowl, dress with the vinaigrette just before serving and sprinkle with roasted pine nuts.

Fry the skewers in a little clarified butter in a pan and brush with sweet chilli sauce just before they are done and then turn them again in the pan. Put the skewer with the salad on the plate and if you like, spread a tablespoon of sweet chili sauce on each skewer. Serve immediately.