Vegetable salad with lemon thyme and rye sourdough

Vegetable salad with lemon thyme and rye sourdough

Viva 2/11/2011

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4

Serves 4

Use the best in spring vegetables for this colourful summer salad.

Ingredients

2 tbsp Olive oil
16 Baby carrots
1 to taste Salt & freshly ground pepper
16 Grape tomatoes
2 Avocados
2 tbsp Lemon thyme
8 pieces Sourdough bread

Directions

  1. Heat a grill or a fry pan. Add the oil. When hot add the carrots and season. Cook while turning for 5 minutes or until golden and tender. Remove and let cool.
  2. Put the tomatoes on the grill and cook until the skins start to blister. Remove and leave to cool.
  3. Peel and slice the avocados.
  4. Sprinkle over the lemon thyme and serve on the toasted rye sourdough.

Wine Match

Pinot Gris

This dish is best matched with
Pinot Gris

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