1 piece of multigrain sourdough 

½ cup of sliced mushrooms 

½ cup of kale leaves, stems removed

2 tbsp of basil, toasted pine nut and spinach pesto (see page ‘x’ for recipe) 

1 tsp of extra virgin olive oil 

Fresh lemon juice 

Optional: chilli flakes

1. Heat olive oil in a medium sized fry pan 

2. Add the sliced mushrooms and saute until golden 

3. Lower the heat, move the mushrooms to the side of the pan and add the kale. Cook for an additional 2-3 minutes or until the kale becomes crunchy 

4. Prepare your toast and top with homemade pesto, sauteed mushrooms and crispy kale. Finish with chilli flakes, fresh lemon juice and salt & pepper to taste.