Spring vegetable salad with tomme cheese and crispy rye bread

Salad

1. Slice the zucchini and sauté in a pan with a drizzle of oil for 5 to 7 minutes until lightly browned.

2. Add the spinach toward the end of cooking and sauté briefly.

3. Slice the radishes into rounds and cut the cherry tomatoes in half.

4. Chop the chives or parsley.

5. Grate the tomme cheese using a vegetable peeler to make shavings.

6. Cut the rye bread into cubes and brown them in oil in a skillet or in the oven at 180°C for 8 to 10 minutes.

Vinaigrette

1. Combine the canola oil, lemon juice and honey in a bowl. Season with salt and pepper.

Finish

1. Arrange the lettuce on a plate, then add the zucchini, radishes, tomatoes and cheese.

2. Top with the rye bread croutons, chives or parsley and the vinaigrette.