Serves 4 (as a light meal)
Preparation time: 15 minutes
Cooking time: 10 minutes
Oven temperature: Grill

• 8 large brown mushrooms
• 2 x 125g goat’s milk cheese rounds
• 15ml olive oil
• freshly ground black pepper
• 30ml butter
• 200g baby spinach
• 15ml fresh lemon juice
• salt and freshly ground black pepper, to taste
• 4 slices toast

BASIL SALAD DRESSING

• 250ml basil
• 1 garlic clove
• 160ml olive oil
• 25ml fresh lemon juice
• 7ml white wine vinegar

1 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.
2 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.
3 Melt the butter in a frying pan and stir-fry the spinach until soft. Season with lemon juice, salt and black pepper.
4 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.
Wine recommendation: Any fragrant white wine will complement this dish.

Words and image: Home magazine