Pineapple Strawberry Plate with Nut Dip

Ingredients

• 75 ml white grape juice (5 tbsp)
• 1 tbsp whole-grain semolina
• 7 hazelnuts
• 0.25 tsp vanilla powder
• 3 strawberries
• 2 slices pineapple (100 g drained weight; canned)

Instructions

1. 1.

   Bring the grape juice to a boil in a pot. Stir in the semolina with a wooden spoon, let it thicken and bring back to a boil. Remove from heat.

2. 2.

   Coarsely chop the hazelnuts with a large knife. Add the vanilla powder to the semolina mixture and blend everything into a smooth paste with an immersion blender.

3. 3.

   Wash, trim, and cut the strawberries in halves or quarters depending on size.

4. 4.

   Drain the pineapple and cut it into pieces. Arrange the pineapple and strawberries on a plate and serve with the nut‑semolina dip.