Directions:

• 1Heat 2 pans on the stovetop, with 1 tablespoon of olive oil in each pan. In one pan sweat the leeks over medium-low heat until nice and soft. In the other pan over medium-high heat add the mushrooms; after cooking down a bit, add the rosemary, thyme, a pinch of salt and pepper, and fry until caramelised. Add garlic and cook for another minute. Pour the cooked mushrooms and leeks into a bowl and stir to combine.
• 2Spread Nuttelex on one side of each bread slice (the buttered sides will be the outside of the toastie). Build the toasties by topping a slice of bread with the leek and mushroom mix, crumble feta on top, and top with another slice of bread.
• 3Cook toasties in a pan over medium heat with a lid on, flipping halfway through, until each side is golden and toasted. When the toastie is almost ready, add a little splash of water to the corner of the pan and put the lid back on to steam cook them for a final 30 seconds.
• 4Slice toasties and serve with a sprinkle of sea salt on top.

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Nah not my cup of tea