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

Picture / Babiche Martens

Serves 2

4 slices kibbled rye bread
Olive oil
4 field mushrooms
2 onions, peeled and sliced
150g goat feta
Rocket leaves
Salt and freshly ground pepper

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.