WHEN I THINK OF SPRINGTIME, I SEE THE COLOUR GREEN, I FEEL THE SUNSHINE AND SMELL THE SCENT OF FLOWERS IN THE AIR....OHH, HOW POETIC... WELL, I ALSO SEE A LOAD OF WORK IN THE GARDEN, SPRINGTIME FATIGUE AND ALERGIES.... IT`S ALL ABOUT PERSPECTIVE. LUCKILY I LOVE SPRING!!!
...SINCE MY GARDEN IS GOING NUTS, I THOUGHT I'D GO PICK A FEW FRESH INGREDIENTS....AND THAT's HOW THIS SANDWICH CAME ABOUT.
....the source of today's veggies, well except the avo :) ....
THE BREAD: rye flour, wheat flour, mixed seeds, yeast, salt, water.
It's an unusual type of bread but very simple to make. I chose it because it has a nice sweet flavour and is dense enough to hold the topping.
THE SPREAD: ricotta (creamy, Italian fresh cheese), garlic, chives, salt and pepper. Ricotta is perfect for this sandwich-sweet and mild enough to compliment and not overpower the delicate spring veggies.
THE TOPPING: avocado (I know, I know, avo roses are so last year, but I still like them :)), fresh peas, steamed asparagus, grilled chicken, and shoots: pea shoots (taste just like peas, posh restaurants pay a fortune for them), garden cress, beetroot shoots, arugula shoots, flowering chives.
Season the ingredients well with salt, pepper, lemon juice and good extra vergine olive oil. You don't need anything else.....Spring on a plate...Delicious....