How to make
Cut the tomatoes into round slices and the pepper into pieces of any size. Cut the boiled egg into quarters and the onion into thin round slices.
Combine all the vegetables in a salad bowl and arrange the egg quarters. Stir the yogurt with the cream, olive oil and vinegar. Salt the salad, add 3 tablespoons of the yogurt sauce and serve with a sprig of parsley.
