Rinse fennel, pluck off green and chop finely. Halve the bulb, remove the stalk, finely chop the halves. Coarsely grate peeled carrot. Mix yogurt, curd cheese and crème fraîche. Stir in fennel bulb, fennel greens and carrots. Season with salt and sambal ölek or pepper.
Serve with flaxseed bread. Or serve with raw vegetables such as kohlrabi, zucchini, peppers, spring onions, etc.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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