Whipped Cottage Cheese, Peas, Goat Cheese & Fresh Herbs on Sourdough
Bright, creamy, and layered with texture, this is your elevated answer to toast. Smashed peas meet whipped cottage cheese and tangy goat cheese, served over hearty sourdough and topped with fresh dill, cracked pepper, and an optional protein pairing. Ideal as a light lunch, midday fuel, or even brunch centerpiece.
Ingredient
(Serves 2)
2 thick slices seeded sourdough or sprouted bread, toasted
1/2 cup cottage cheese (blended until smooth if preferred)
1/2 cup peas (fresh or thawed frozen)
2 tbsp goat cheese, crumbled
1 tsp lemon juice
1 tsp extra virgin olive oil
1 tsp chopped fresh dill + extra for garnish
Sea salt & cracked black pepper to taste
Optional: chili flakes or pink peppercorn for a kick
Protein Add-On (Optional):
Soft-boiled egg (6–7 minutes)
Sliced smoked salmon
Grilled shrimp
Poached chicken breast, shredded
Instructions
1. Prep the Peas
Lightly mash the peas in a bowl with lemon juice, olive oil, a pinch of salt, and chopped dill. Leave some texture.
2. Build the Base
Spread a generous layer of whipped cottage cheese on each slice of toasted sourdough.
3. Layer It Up
Spoon the smashed pea mixture over the cottage cheese, then crumble goat cheese on top.
4. Finish & Serve
Garnish with fresh dill, cracked pepper, and optional chili flakes or pink peppercorn. Add your protein of choice for a full, balanced plate.
Tips
Swap sourdough for gluten-free seed bread if needed.
For extra flavor, add a drizzle of truffle oil or lemon zest.
Make it a meal: pair with a side salad or bowl of bone broth for a full, satisfying lunch.