Capsicum, goat's cheese and spinach toasties
( SERVES 2 )
I used a red capsicum from a jar and goat’s milk feta.
- 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.
- Drain the red capsicum well and pat dry. Thinly slice and pat dry. Ensure the goat’s cheese is also dry.
- 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.
- Cook on a non-stick frying pan until golden then carefully turn over and cook the other side.