• 100g mushrooms, sliced
  • 80g kale, stems removed and roughly chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 2 tbsp vegan pesto sauce
  • Pinch of black pepper
  • 1/2 ciabatta or any bread you like
  • 10g pine nuts for topping (optional)


  • STEP 1
    Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
  • STEP 2
    Add the chopped kale and mushrooms, stir-fry for 2-3 minutes. Season the vegetables with salt, pepper and lemon juice. Mix well and cook for another 3-5 minutes. Remove the pan from the heat and set aside.
  • STEP 3
    Cut the ciabatta in half horizontally, then roughly cut into 5cm slices and toast. Spread the pesto sauce evenly over each piece. Top with the cooked kale and mushrooms and sprinkle some pine nuts on top. Serve while warm.

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