150g Chestnut mushrooms, sliced
1 large clove of Garlic, thinly sliced (or 2 small)
30g Kale, stalks removed and roughly chopped
5 Cherry tomatoes, roughly chopped
50g Feta cheese, crumbled
2 slices of Sourdough bread
2tbsp of Olive oil
- Rub the sourdough bread with half of the olive oil, season with a little salt and milled pepper and cook on a griddle pan until nice and crispy. If you don’t have a griddle pan just pop under the grill.
- In a large frying pan, add the remaining olive oil and fry the sliced chestnut mushrooms with the garlic. Once soft and a nice golden colour is achieved, add the kale and cook until the kale has wilted. Season with salt and milled pepper.
- Place the sourdough crostini on your plates. Spoon over the mushrooms and kale. Crumble over the feta cheese, chopped tomatoes and fresh oregano and serve with a little drizzle of olive oil and a squeeze of lemon.