3 tbs chopped fresh herbs (like chives, parsley and mint)
100g soft goats cheese
4 slices sourdough, toasted
30g wild rocket leaves, to serve
extra virgin olive oil, to serve
1Heat a large frying pan over medium-high heat until hot. Add the oil and mushrooms and cook, shaking the pan often, for 3-5 minutes or until the mushrooms are light golden. Remove the pan from the heat and add the herbs, stir to combine.
2Spread the goats cheese over the warm toasted sourdough, top with rocket and mushrooms, drizzle with a little extra virgin olive oil, season with salt and pepper and serve.