The lunch edit 933

Cottage Cheese and Roasted Pepper on Rye

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

1 serving · 8 ingredients · 3 steps

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Cottage Cheese and Roasted Pepper on Rye, plated and ready to serve. — The finished recipe. Cottage Cheese and Roasted Pepper on Rye

Ingredients 1 to 6 for cottage cheese and roasted pepper on rye arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for cottage cheese and roasted pepper on rye arranged separately on a dark worktop. — Ingredients 7 to 8. Plenty Black pepper. A little Lemon zest

Cottage Cheese and Roasted Pepper on Rye, preparation step 1: Toast the rye, or leave it as it is if the loaf is fresh. — Step 1. Toast the rye, or leave it as it is if the loaf is fresh.

Cottage Cheese and Roasted Pepper on Rye, preparation step 2: Spread the cottage cheese thickly over both slices and grind black pepper over it. — Step 2. Spread the cottage cheese thickly over both slices and grind black pepper over it.

The finished cottage cheese and roasted pepper on rye. — Step 3. Lay the peppers over, torn into strips, and top with the capers, rocket, lemon zest and a trickle of oil.

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