Summary

Ingredients

• 3 tuber / s fennel
• 1 red pepper (s)
• 5 tomato (s)
• 10 olives, black
• 1 orange (s)

For the marinade:

• liter ⅛ sour cream
• 0.5 ½ cup yogurt
• 2 teaspoons lemon juice
• 3 tablespoon olive oil
• Salt and pepper, whiter
• 1 pinch (s) sugar
• Paprika powder, noble sweet

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Instructions

1. Clean the fennel bulbs, remove dead leaf layers. Wash and cut into strips. Wash and core the bell pepper and cut into strips. Scald tomatoes with hot water, peel off the skin and cut into eighths. Core the olives and cut into thick slices. Peel and dice the orange. Mix these ingredients together well.
2. For the marinade, whisk the cream, yogurt, lemon juice and olive oil together well. Season with salt, pepper, sugar and paprika. Season well. Spread over the salad. Mix and let steep for 5 minutes.