SERVES 4 
INGREDIENTS:

1 Cup Pumpkin Satay

Handful Spinach & Rocket

1/2 Red Onion (thinly sliced)

2 Garlic Cloves

1/2-Cup Danish Feta

Olive Oil (for drizzling)

Stone Baked Quinoa Pana Di Casa Loaf or Sourdough

*S&P (season to taste)

METHOD:

1. Cut bread loaf into thick slices and toast them either under the grill or toaster.

2. Rub slices with garlic whilst bread is still warm

3. Assemble with all remaining ingredients

* OPTIONAL