Orange-strawberry salad with vanilla quark and hazelnut crunch

Cut the oranges and grapefruit thick and cut the segments between the fleece. Collect the juice. Halve the grapefruit wedges.

Spoon the orange, grapefruit, banana and strawberries into a bowl with the tablespoons of the collected juice and half of the thin strips of basil or mint. Let the salad stand for at least 15 minutes.

Chop the hazelnuts coarsely and roast them golden brown in a dry frying pan.

Put the sugar through and shake the nuts, so that they are covered with a layer of melted sugar.

Then sprinkle the hazelnuts directly on a piece of parchment paper and let them cool down. Then, loosen them again.

Serve the fruit salad in nice slices with a good spoonful of vanilla cheese in the middle. Sprinkle the hazelnut crunch and the rest of the herbs.