Raw vegetable salad with cheese strips

Ingredients for 6 servings:

• ½ bunch chives
• ½ bunch parsley
• 150 g natural yogurt
• 1 tsp oil
• n. E. lemon juice, approx. 2 – 3 tbsp
• salt and pepper
• 1 pinch(s) of sugar
• 1 kohlrabi
• 4 medium-sized carrots
• 1 small zucchini
• 4 tomatoes
• 1 bell pepper(s), yellow
• 100 g mushrooms, brown
• 2 m.-sized onion(s)
• 8 slices of cheese (Tilsiter)
• 1 tbsp pine nuts or sunflower seeds
• 2 eggs

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Roast pine nuts or sunflower seeds in a pan without fat until golden brown. Boil hard-boiled eggs for about 10 minutes, rinse, and let cool. For the dressing, finely chop the chives and parsley. Set aside some parsley and chives for garnish. Mix the yogurt with 2-3 tablespoons of lemon juice, oil, salt, pepper, sugar, the chives, and chopped parsley, and season to taste. For the salad, slice the kohlrabi, carrots, and zucchini into sticks (this works best with a mandoline). Cut the tomatoes into wedges. Cut the bell pepper into strips. Thinly slice the mushrooms. Finely dice the onions. Mix the vegetables together. Cut the Tilsiter cheese into strips and add to the salad with the pine nuts or sunflower seeds. Peel the eggs, cut them into sixths, and arrange them on the salad. Drizzle the salad with the dressing. Serve any remaining dressing on the side. Garnish the salad with parsley and chives. Allow the salad to marinate for a while. Serve with crispy fresh bread.