Add this tasty bruschetta to the brekkie menu for a meal that packs a punch. It's easy to make and big on flavour.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
1/4 cup (60ml) extra virgin olive oil
150g cup mushrooms, thickly sliced
150g brown cup mushrooms, sliced
400g can brown lentils, rinsed, drained
2 garlic cloves, crushed
60g pkt Coles Australian Baby Spinach
1 tbs balsamic vinegar
4 slices Coles Bakery Stone Baked by Laurent bread Wholemeal Sourdough Vienna*, toasted
80g Coles Danish Fetta, crumbled
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs of the oil in a large frying pan over medium-high heat. Add the combined mushroom and cook, stirring, for 4-5 mins or until golden brown and just tender. Transfer to a bowl.
Step 2
Reduce heat to medium-low. Add half the remaining oil to the pan. Add the lentils and garlic and cook, stirring, for 2 mins. Add the spinach and cook, stirring, until spinach just wilts. Return mushroom to pan with the balsamic vinegar. Toss to combine. Season.
Step 3
Divide the bread among serving plates. Top with mushroom mixture and fetta. Drizzle with the remaining oil.
