"A toast slice you will want for breakfast, lunch and dinner. Plus who doesn't want toast for dinner? This is a vegetarian half open sandwich half stacks on slice of toast, offering nothing less than wholesome, nutritious and delicious meal. Easily made vegan as well."
Grilled Asparagus, Garlic Fried Spinach and Goats Cheese Toast
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Prep time 10mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 slices of sourdough bread
- 8 stems washed asparagus
- 3 cups washed and dried fresh baby spinach
- 3 cloves of finely chopped garlic
- 1/2 cup goat cheese
- optional edible flowers
- 1/2 teasopon sea salt
- 1/2 teasopon cracked black pepper
- for frying canola oil
- to serve micro greens
Method
Step 1
In a shallow pan, add the garlic and cook for 30 seconds. Add the spinach and sprinkle with salt. Cook until wilted. Remove from the pan.
Step 2
Snap the bottom of the asparagus off (this is a sign where the edible part is versus the tough bottom bit). Place them in the pan and sprinkle with sea salt and pepper. Cook without moving around for 1-2 minutes and then turn. Repeat until all sides are charred and golden.
Step 3
Meanwhile, grill the sourdough on a grilled surface or in an oilless pan. Flip once charred and cook the second side. Place the sourdough on a plate, top with half the spinach and place the asparagus on top, using the spinach as a bed.
Step 4
Form two circles with the goats cheese and roll in the dried edible flowers. Place on top of the asparagus and top with micro greens. Sprinkle with sea salt and pepper.