Ryvita topped with cottage cheese, chopped spinach and parsley
THIS RECIPE USES
ORIGINAL RYE CRISPBREAD
FIND OUT MORE
IF YOU LIKED THIS, YOU’LL LOVE…
Hummus, Chicken Shawarma & Chilli Sauce
Preparation time: 30 minutes
Turmeric grilled paneer, pepper and herby yogurt
Preparation time: 30 minutes
Ryvita topped with cottage cheese, chopped spinach and parsley
Preparation Time: 5 minutes
Number of Servings: 1
Recipe by Ryvita
Energy (kj)
1040
291
Energy (kcal)
250
70
Fat
8
2.2
of which Saturates
4.2
1.2
Carbohydrates
18
of which Sugars
3.9
1.1
Fibre
8.9
2.5
Protein
20
5.6
Sodium
887mg
248mg
PER 100G
PER SERVING
INGREDIENTS
3/4 cup (150 g) frozen chopped spinach (thawed)
1/3 cup (65g) cottage cheese
1 stick (100g) trimmed celery, diced finely
1 tablespoon parsley, chopped finely
1/2 teaspoon finely grated lemon rind
1/2 teaspoon ground cumin
2 Ryvita Original crispbreads
10g Parmesan cheese
METHOD
- Squeeze the thawed spinach between two pieces of paper towel to remove any excess water. Transfer to a bowl and stir in the cottage cheese, celery, parsley, preserved lemon and ground cumin.
- Spoon the spinach mixture on to two Ryvita crispbreads and top with finely grated parmesan.
