Toasted bread with carrot puree, feta and walnuts

Servings: 4 toasts

Preparation time: 10 minutes

Cooking time: 5 minutes

Ingredients

• 400 g carrot puree (vacuum-packed)
• 4 slices country or wholemeal bread
• 100 g crumbled feta
• 250 ml (1 cup) nuts (walnuts, almonds or hazelnuts), toasted and crushed
• 60 ml (4 tbsp) garlic butter, to butter the toast
• 1 tbsp honey (optional)
• 1 handful arugula
• Salt and pepper to taste

Preparation

1. Generously butter the slices of bread with the garlic butter.
2. Toast the slices of bread in the oven under the broiler or in a hot pan until they are golden brown and crispy.
3. Meanwhile, gently reheat the carrot puree in a small saucepan over low heat, if desired.
4. Spread a generous layer of carrot puree on each slice of toast.
5. Top with crumbled feta, then sprinkle with toasted and chopped walnuts.
6. Drizzle with honey if desired. Season with salt and pepper.
7. Garnish each slice with a few rocket leaves for a fresh touch.
8. Serve immediately.