Spring Toast with Whipped Cottage Cheese, Peas & Rocket
- Felicity Vincent
- May 24
- 2 min read
The ultimate healthy spring lunch:
Creamy whipped cottage cheese with parmesan, sweet peas, peppery rocket, and crunchy radishes on toasted sourdough. It’s easy, fresh, and packed with flavour, texture, and nutrients.
Not a cottage cheese fan? I get it. That’s why I whip it with parmesan until smooth and creamy. No lumps, just a rich, high-protein base that works beautifully on toast, topped with lovely seasonal veg. Find the full recipe below.
Ingredients (1 portion):
Spring toast recipe:
100g light cottage cheese
10g parmesan
10ml extra virgin olive oil (EVOO)
3 radishes
80g frozen peas
30g rocket
Balsamic glaze
1 slice sourdough
Parmesan, for garnish
Sea salt
Black pepper
EVOO, for finishing
Optional: anchovy fillets or fresh mint, for garnish
Method:
Add the cottage cheese, 10g grated parmesan, 10ml EVOO and a pinch of salt to a food processor. Blitz until smooth.
Thinly slice the radishes and season with a pinch of flaky sea salt.
Microwave the frozen peas for 1 minute on full power, then rinse under cold water to cool. Season with flaky sea salt and a drizzle of EVOO.
Dress the rocket with EVOO, balsamic glaze and a little salt.
Toast the sourdough, then layer with the whipped cottage cheese, peas, dressed rocket and radish slices.
Finish with a final drizzle of EVOO and a grating of parmesan.
Take a bite of the best spring has to offer, bon appétit!
Hopefully, this gets you excited to try this and many other rocket recipes during its peak season!
You can find lots of ideas for cooking with rocket in my newsletter: https://felicityvincent.substack.com/
Video:
Cook along with this step-by-step video and learn how to make my Spring Toast with Whipped Cottage Cheese, Peas & Rocket recipe:
Photos:
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