What to do
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.