- 2 125g goat’s milk cheese rounds
- 200g baby spinach
- 250ml basil
- 8 Large brown mushrooms
- 30ml butter
- 15ml lemon juice (for the dressing)
- 25ml fresh lemon juice (for the spinach)
- 1 clove garlic
- 15ml olive oil
- 160ml olive oil
- salt and freshly ground black pepper (to taste)
- 4 slices toast
- 7ml white wine vinegar
Make the salad dressing: Place the basil and garlic in a food processor and add the olive oil, lemon juice and vinegar as it is processing. Process the dressing until just mixed, then season with salt and black pepper and set aside.
Preheat the grill. Place the mushrooms on a baking tray, crumble the goat’s milk cheese on top and drizzle with olive oil. Season with freshly ground black pepper. Roast for 10 minutes, or until the mushrooms have softened and the cheese is golden brown.
Melt the butter in a frying pan and stir-fry the spinach until soft. Season with lemon juice, salt and black pepper.
To serve: Place the slices of toast on four serving dishes. Spoon the spinach onto the bread, followed by the mushrooms and, finally, the salad dressing. Serve.