Sourdough Sandwich with Mushroom, Kale and Lentils

More than just a sandwich, this is better described as a warm and wintery mushroom and kale salad on top of a slice of freshly baked sourdough bread and it is every ounce as heavenly as it sounds.

• 4 tbsp Zeta BreOliv
• 1 tbsp capers
• 1 small bunch parsley

• 2 tbsp Olive Oil
• 300 g / 11 ounces (3 cups) mixed mushrooms
• 1 clove garlic
• 1 tbsp white wine vinegar
• 2 large kale leaves, stalk discarded
• 1 cup / 100 g cooked lentils
• salt & black pepper

Rye Sourdough

• 100 ml (1/3 cup) rye sourdough starter
• 400 ml (1 ½ cup) water
• 1 1 /2 tsp salt
• 330 g (2 1/3 cups) organic all purpose flour
• 170 g (1 ½ cup) organic rye flour
• 6-8 green olives