Brekkie bruschetta

10 Prep

10 Cook

4 Servings

INGREDIENTS

1/4 cup (60ml) extra virgin olive oil

150g cup mushrooms, thickly sliced

150g brown cup mushrooms, sliced

400g can brown lentils, rinsed, drained

2 garlic cloves, crushed

60g pkt Coles Australian Baby Spinach

1 tbs balsamic vinegar

4 slices Coles Bakery Stone Baked by Laurent bread

Wholemeal Sourdough Vienna*, toasted

80g Coles Danish Fetta, crumbled

METHOD

Step 1

Heat 1 tbs of the oil in a large frying pan over medium-high heat. Add the combined mushroom and cook, stirring, for 4-5 mins or until golden brown and just tender. Transfer to a bowl.

Step 2

Reduce heat to medium-low. Add half the remaining oil to the pan. Add the lentils and garlic and cook, stirring, for 2 mins. Add the spinach and cook, stirring, until spinach just wilts. Return mushroom to pan with the balsamic vinegar. Toss to combine. Season.

Step 3

Divide the bread among serving plates. Top with mushroom mixture and fetta. Drizzle with the remaining oil.