2 slices Wholemeal Block Loaf
2 tbsp olive oil
1/4 bunch kale, stalks removed, leaves chopped
4 Swiss button mushrooms, sliced
1 tsp lemon juice
1 tbsp feta
Zest of half a lemon
Heat the oil in a frying pan on a medium-high heat. Add kale and cook until wilted a bit and tender. Set aside.
In the same frying pan, add the remaining oil and sliced mushrooms, and cook until tender. Add lemon juice and set side.
Toast bread in toaster to your liking.
Divide the kale between the toasts. Top with mushrooms.