Cottage Cheese and Roasted Pepper on Rye
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Two hundred grams of cottage cheese is a whole small tub and carries 29 g of protein for very little fat. It is the reason this is a lunch and not a snack.
Jarred roasted peppers in brine rather than oil. In oil, the peppers alone add about 100 kcal.

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