Clean the peppers, cut sixths. Dice the sheep cheese. Peel the onions and cut into fine rings. Clean the zucchini, cut in half and slice diagonally. Drain the olives in a colander.
Sauté onions and zucchini in 2 tablespoons of hot oil with the crushed garlic on 2 or automatic hotplates 8 - 9, season with salt and pepper and mix with paprika, sheep cheese, olives and parsley leaves.
Mix the lemon juice with 1/2 teaspoon salt and pepper, then with the remaining olive oil and carefully fold into the salad. Arrange in a bowl.