Antipasti board

1. Preheat the grill pan over high heat. Cut the courgette and/or aubergine into ½ cm slices and the pepper into 2 cm pieces. In a bowl, toss the vegetables with 2 tablespoons of avocado oil.
2. In batches, grill the courgette, aubergine and pepper for 4-5 minutes until grill marks appear.
3. For the pesto, blend the basil with the pine nuts, the garlic and 5 tablespoons of avocado oil until smooth with the stick mixer. Finely grate 3 tablespoons of the Parmesan cheese and stir into the pesto. Season with salt and pepper and place into a bowl
4. Slice the rest of the Parmesan cheese thinly. Halve and slice the mozzarella.
5. Halve the avocados, remove the pits and peel off the skin. Cut into slices. Place the avocado and mozzarella slices on the board, alternating between the two and slightly layering each slice on top of the next.
6. Cut the focaccia or ciabatta into strips. Place the focaccia, Parmesan cheese, Parma ham, spianata romana, grilled vegetables and cherry tomatoes on the board. Add the bowl of pesto.
7. Divide the almonds over empty spots and sprinkle the ‘avocado caprese’ with the last tablespoon of avocado oil.

Recipe Tip

• Garnish the antipasti board with fragrant (mini) basil.