Cottage cheese and spinach on toast

Name: Cottage cheese and spinach on toast
Yield: 1 serving
Cuisine: South African
Ingredients: 2 slices fresh sourdough rye bread; Cottage cheese to spread; 4 slices sundried tomato slices; 1 handful finely chopped spinach (washed); 1 teaspoon extra virgin olive oil plus extra to drizzle; Pinch salt; 1 roasted garlic clove; 1 pinch Za’atar spice

Dominique Solomon @cook_7578122

Cape Town, South Africa

A quick but indulgent lunch for anyone who loves bread as much as I do!

Dominique Solomon @cook_7578122

Cape Town, South Africa

A quick but indulgent lunch for anyone who loves bread as much as I do!

Saved

Ingredients

1 serving

2 slicesfresh sourdough rye bread
Cottage cheese to spread
4 slicessundried tomato slices
1 handfulfinely chopped spinach (washed)
1 teaspoonextra virgin olive oil plus extra to drizzle
Pinchsalt
1roasted garlic clove
1 pinchZa’atar spice

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Steps

1

Bring a pan to heat. Drizzle a little olive oil on the slices of bread. Add the slices of bread to the pan and toast on both sides for 2 minutes until crisp and golden.
2

Remove the bread from the pan and add the spinach with the olive oil and let wilt slightly for 1 minute. Set aside. Put the sundried tomato slices in a little warm water to hydrate slightly. Drain and set aside.
3

To assemble, half the roasted garlic clove and spread on both slices. Spread the cottage cheese then sprinkle za’atar, the spinach then the sun dried tomato slices. Drizzle with a little olive oil and season with a pinch of salt.