Ingredients
- 2 bunches asparagus, trimmed and cut diagonally into 5cm lengths
- 250g punnet large cherry tomatoes, halved
- 2 cloves garlic, crushed 2
- 2 tsps fresh thyme leaves½
- ½ tsp chilli flakes
- 1 tblsp olive oil8 thick slices
- 8 thick slices sourdough bread1 large, ripe avocado
- 1 large, ripe avocado3
- 3 tsps lemon juice½ cup crumbled feta
- ½ cup crumbled fetaFresh thyme, to garnish
- Fresh thyme, to garnish
Method
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Place asparagus, tomatoes, garlic, thyme and chilli in a bowl. Drizzle with oil. Toss to combine.
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Heat a grill pan over a medium heat. Add vegetables in two batches. Cook for about 3 mins, turning regularly, or until just tender. Place in a bowl. Cool. Refrigerate overnight, covered.
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he next morning, remove vegetables from fridge. Drain off and discard any excess liquid. Season with salt and pepper, and toss to combine. Bring to room temperature.
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Heat same cleaned grill pan over a medium heat. Add bread in two batches. Cook for about 1 to 2 minutes on each side, or until lightly toasted.
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Mash avocado and juice in a bowl. Spread evenly over warm toast. Top with vegetable mixture and sprinkle with feta. Garnish with thyme.
