Capsicum, goat's cheese and spinach toasties

I used a red capsicum from a jar and goat’s milk feta.

Ingredients

60 g	Baby spinach leaves, (.5 packet) (Main)
3 Tbsp	Butter
1 clove	Garlic, crushed
½ tsp	Freshly ground black pepper
1	Chargrilled red capsicum (Main)
50 g	Goat's cheese, sliced (Main)
1 ½ Tbsp	Wholegrain mustard
4 slices	Seed bread (Main)

Directions

1. Steam or microwave the spinach until limp. Cool a little, then squeeze dry and chop. Combine with 1 teaspoon of butter and the garlic and black pepper.
2. Drain the red capsicum well and pat dry. Thinly slice and pat dry. Ensure the goat's cheese is also dry.
3. Spread two slices of bread with the mustard. Top with the capsicum, goat's cheese and spinach. Cover with the remaining bread slices. Butter the top.
4. Cook on a non-stick frying pan until golden then carefully turn over and cook the other side.