Paprika Crudités with Chive Curd Cheese

For the raw peppers, wash and dry the peppers, remove the stalks, seeds and white membranes. Cut into strips. Wash and dry radishes, cut green onion in half. Place vegetables and sprouts in a baking dish.

For the marinade, mix the vinegar with bell pepper, salt, paprika powder, vegetable soup and garlic and add the oil drop by drop (!). Marinate the vegetables and sprouts with it.

For the chive curd, season the curd with paprika powder, pepper and salt, add diced paprika and chives and stir until smooth. Sprinkle with the spring onion rings.

Serve the marinated paprika raw vegetables with the chive curd and pumpernickel.

Preparation Tip:

Also spice up the raw peppers with kohlrabi strips and celery stick slices.

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