Serves 2 In a saucepan over a medium heat, combine 100g blueberries, 50g hulled and chopped strawberries, 1 tbsp balsamic vinegar and a pinch of salt. Bring to a gentle bubble and cook for 5-6 minutes until soft and sticky. Strain through a sieve, reserving the juice. Spread 4 slices of bread with butter. On the unbuttered side of two slices, add 40g grated Mozzarella and half of the berries from the sieve. Top with the remaining slices of bread, butter side up. Cook in a sandwich press or a frying pan until the bread is golden and crisp and the cheese has melted. Meanwhile, in a bowl, toss 100g baby spinach with the reserved berry juices, 1 tbsp extra-virgin olive oil and some salt and black pepper. Cut the toasties in half and serve with the simple dressed spinach.
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