Goat feta, rocket, field mushroom and fried onions on kibbled rye

Babiche Martens

Ingredients

4 slices	Bread, kibbled rye (Main)
4	Field mushrooms (Main)
1 Tbsp	Olive oil
2	Onions, peeled and sliced (Main)
1	Salt & freshly ground pepper, to season
2 handfuls	Rocket leaves
150 g	Goat feta (Main)

Directions

1. Heat a little oil in a pan. Gently wipe mushrooms to remove any dirt, slice and cook about 5 minutes over a high heat. Remove from pan.
2. Heat more oil in pan and cook onions for 20 minutes until slightly caramelised, season.
3. Place leaves, mushrooms and onions on to the bread, crumble feta over the top and season.