Cut pepper and potatoes into dices, slice apricots, shred spring onion.

Cut onion into half-rings, pour with wine, add anise and leave for 1 hour, then drain the wine.

Leave some onion for topping, mix the remaining onion with prepared vegetables and apricots, dress with cream, whisked with curry and parsley greens.

When serving, top the salad with onion, anise stars and greens.