Hot Honey Cottage Cheese Bowl
Cool, creamy cottage cheese topped with ripe peach, toasted pumpkin seeds and a drizzle of chilli-infused honey, for a high-protein breakfast or snack.
- 200 g cottage cheese
- 1 tbsp honey
- ¼ tsp chilli flakes
- ¼ tsp apple cider vinegar
- 1 pc ripe peach
- 1 tbsp pumpkin seeds
- 1 tsp extra virgin olive oil
- 4 pc fresh basil
- flaked sea salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Make the hot honey: put the honey, chilli flakes and vinegar in a small pan over a low heat for about 1 minute, or in a small bowl in the microwave for 15 seconds, until it loosens and begins to bubble at the edges. Leave it to infuse for 5 minutes. To keep a supply, make 4 to 5 tbsp at a time and store it in a jar.
- Step 2
Toast the pumpkin seeds in a dry frying pan over a medium heat for about 2 minutes, shaking the pan, until they pop and smell nutty.
- Step 3
Halve the peach, remove the stone and cut into thin wedges. Spoon the cottage cheese into a wide bowl and arrange the peach on top.
- Step 4
Drizzle over the hot honey and olive oil, then scatter with the pumpkin seeds, torn basil leaves, a pinch of flaked salt and black pepper. Serve straight away. In winter, swap the peach for sliced pear or a handful of halved cherry tomatoes.
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