Cottage Cheese and Roasted Pepper on Rye

Make cottage cheese and roasted pepper on rye, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Cottage cheese
80 g Roasted red peppers from a jar, drained
30 g Rocket
2 slices, about 80 g Rye bread
A teaspoon Capers
4 g Olive oil
Plenty Black pepper
A little Lemon zest
Ingredient notes on the recipe page.

METHOD
1. Toast the rye, or leave it as it is if the loaf is fresh.
2. Spread the cottage cheese thickly over both slices and grind black pepper over it.
3. Lay the peppers over, torn into strips, and top with the capers, rocket, lemon zest and a trickle of oil.

Contains gluten cereals and milk.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cottage-cheese-roasted-pepper-rye

AI-generated images illustrating the recipe.

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