Crusty sourdough bread
Dream Greens baby kale (about 100g)
Joan of Arc goat's cheese
Cobram Estate garlic infused olive oil
Heat 2 teaspoons of garlic infused olive oil in a pan. Add 100g of baby kale and cook on a medium heat until the kale has wilted.
Place the kale on toast, add the goat’s cheese and complete with chili flakes