2 Tbs olive oil
16 baby carrots
Salt and freshly ground black pepper
16 grape tomatoes
2 Tbs lemon thyme
8 slices rye sourdough
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.
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3 Peel and slice the avocados.
4 Sprinkle over the lemon thyme and serve on the toasted rye sourdough.