SUNSHINE TOAST
Cost
Difficulty
Hot
Cold
Preparation : 15 min
VEGETABLE ANTIPASTI
Peel the red pepper then cut it, and the courgettes, into fine slivers using a mandoline.
Put these slivers under the grill.
Season with salt and pepper and marinate them in olive oil and thyme for 1 hour.
PIPERADE SAUCE
Finely slice the onion and sweat it in olive oil with the crushed garlic clove.
Add the rest of the ingredients, diced.
Season with salt and pepper and leave to cook over a low heat for 30 minutes with the lid on.
Blend the mixture and leave to cool.
CHICKEN
Cut the chicken breast into thin slices.
Baste with olive oil and scatter with fresh thyme flowers.
Peel the red pepper then cut it, and the courgettes, into fine slivers using a mandoline.
Put these slivers under the grill.
Season with salt and pepper and marinate them in olive oil and thyme for 1 hour.
PIPERADE SAUCE
Finely slice the onion and sweat it in olive oil with the crushed garlic clove.
Add the rest of the ingredients, diced.
Season with salt and pepper and leave to cook over a low heat for 30 minutes with the lid on.
Blend the mixture and leave to cool.
CHICKEN
Cut the chicken breast into thin slices.
Baste with olive oil and scatter with fresh thyme flowers.
Dressing : 5 min
1. Cut the bread in 2 to make it into 2 toasts.
2. Spread the piperade sauce over the bread.
3. Arrange the grilled vegetables by color, with slices of chicken in between, and decorate with sprigs of lemon thyme.
2. Spread the piperade sauce over the bread.
3. Arrange the grilled vegetables by color, with slices of chicken in between, and decorate with sprigs of lemon thyme.
Chef's tip
Burning the pepper makes it easier to peel.