Wake up to the succulent flavours of crumbly feta, fresh greens, and sautéed mushrooms
300 g swede, cooked in boiling water until just cooked (cooled and peeled)
5 tablespoons butter
150 g oyster mushrooms
75 g feta cheese
2 cups baby kale leaves
Sea salt and freshly milled black pepper
2 thick slices sourdough bread, toasted
1. Cut the cooked swede into small cubes.
2. Heat a large skillet over medium-high flame. Drop in the butter and swirl until almost melted. Toss in the diced swede and sauté for about 30 seconds before adding the mushrooms. Sauté for about a minute then add the kale, feta and pepper. Taste for salt before you add any more. The feta will already be salty so no need to go crazy
3. To serve, lay the toast on each plate, tumble over the mushroom and swede mixture and sprinkle with chilli flakes.