Wash the tomatoes, slice open (cross-shaped) and blanch in boiling water. Remove the skin from them, cut them into quarters and remove the seeds. Then cut them into small cubes.
Wash the fennel, cut it in half and remove the stalk. Chop up the greenery from the fennel and keep it for later. Cut the fennel diagonally into fine strips, wash again. Then blanch in hot water and then cool it off in ice-cold water.
Cut the VEGANSLICES into strips or small sheets. Mix the oil with the lemon and orange juice. Add some pepper, sugar and seasoned salt and season with these ingredients.
Fold in the diced tomatoes, fennel strips and VEGANSLICES. Serve on colourful salad leaves and sprinkle with freshly chopped dill. You can also serve on “aubergine boats”. To make these: slice the aubergine in half (lengthways) and carefully remove some of the flesh.