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Ingredients
Method
- 1 tbsp olive oil
- 200g nettles (or spinach)
- 200ml crème fraîche
- 1 tsp wholegrain mustard
- 150g blue cheese
- 4 slices of wholemeal sourdough
- Heat the oil in a frying pan and add the nettles to cook for 1 min. When wilted, roughly chop and mix in a bowl with the mustard, crème fraîche and half the cheese. Season well.
- Lightly grill the bread on both sides. Divide the cheese mixture between the toast slices and pile on the remaining cheese. Grill until golden and bubbling, then serve as a delicious lunch.
15 mins
4 serving
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