Marinated carrot and courgette rolls

Peel 2 orange, 2 yellow and 2 purple roots with a peeler and then scrape the roots into long thin ribbons. Also scrape the zucchini into thin ribbons. Lay all ribbons loosely in a colander and pour them generously with boiling water, this makes the ribbons cooked and smoother.

Grate the orange zest of the orange and press. Beat the orange juice with the olive oil, orange zest, parsley and some salt and freshly ground pepper to make a dressing.

Brush the carrot and zucchini ribbons thinly with the dressing, roll them up and put the rolls with the colors together upright in the bowl and sprinkle the rest of the dressing over it. Let the salad stand for at least 30 minutes so that the flavors can withdraw.