Veggie Boats with Soured Cream
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | sm | Aubergine, sliced |
| 1 | Courgette, sliced | |
| 1 | Fennel bulb, cut into 8 | |
| Pieces | ||
| 1/4 | pt | Olive Oil |
| Grated rind and Juice of 1 Lemon | ||
| 1 | Clove of Garlic, Crushed | |
| 1 | tb | Chopped Fresh Thyme |
| SALSA | ||
| 1/4 | pt | Fresh Soured Cream |
| 1 | Tomato, peeled, deseeded and chopped | |
| 1/2 | ts | Chilli Paste or Sauce |
| 1 | Ciabatta Loaf or French Stick Sliced | |
| TO GARNISH | ||
| Cayenne Pepper | ||
| Fresh Thyme |
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