Vegetable salad with lemon thyme and rye sourdough

Babche Martens

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

Ingredients

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

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.