Sautéed Mushrooms, Tomato, Spinach and Feta

Serves 2

• 10 mushrooms, sliced

• 1 tsp butter

• 1 tbsp virgin olive oil

• 1 tbsp garlic-infused olive oil

• 14 grape or cherry tomatoes, cut in half

• ½ tsp lemon zest, finely grated

• 3 cups baby spinach leaves

• 4 tbsp crumbled feta

• ½ tsp sea salt

• Pinch of ground black pepper

• Pinch of nutmeg (optional)

• Drizzle of lemon juice

Method:

• Heat butter in a large frying pan and add mushrooms. Sauté for 3-4 minutes until lightly browned and cooked through. Remove to plate. Set aside.

• In same frying pan heat olive oils and add tomatoes, lemon rind, salt, pepper and nutmeg. Cook for 2-3 minutes and press tomatoes down until lightly smashed.

• Add back in mushrooms, then add the spinach in two batches and stir through until just wilted.

• Serve vegetable mix on multigrain toast.

• Sprinkle 2 tbsp. each of feta onto the vegetable mix and drizzle with a squeeze of lemon juice to finish.

Not Only Delicious, But Also Nutritious Because:

• The flavonoids and antioxidants found in spinach, in particular the antioxidant beta-carotene, has been shown in multiple studies to help combat cancers. Spinach also helps boost eye health and has strong anti-ageing properties.

Tip:

• Use pre-cut mushrooms and a 1-2 drops of lemon oil instead of lemon zest to shorten prep time!

• Prep ingredients the night before (halve tomatoes, zest lemon and slice mushrooms) so all you’re doing in the morning is sautéing in a pan.