Greek · Breakfast
Cottage Cheese Lemon Herb Smash Tub
Creamy cottage cheese spread with bright lemon, dill, mint, and parsley, batch-prepped for a Greek smash tub scooped onto sourdough toast.
$
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
385Calories
18gProtein
16gFat
38gCarbs
2gSugar
4gFiber
510mgSodium
20mgChol
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Instructions
1
Prep
Finely chop 1.5 tbsp dill, 1.5 tbsp parsley, 1 tbsp mint, and 1 tbsp chives. Measure 1 tbsp lemon juice, 0.5 tsp lemon zest, 1.5 tsp olive oil, 0.125 tsp salt, and 0.25 tsp pepper. Have 200g cottage cheese ready.
2
Build
In a medium bowl, lightly mash cottage cheese with a fork to break up curds while keeping texture. Whisk in lemon juice, zest, olive oil, salt, and pepper until evenly seasoned.
3
Finish
Fold in all chopped herbs—dill, parsley, mint, and chives—mixing gently to distribute evenly and keep herbs bright green. Transfer to an airtight tub and refrigerate up to 3 days.
4
Plate
Toast 1 slice wholemeal sourdough or warm 1 wholemeal wrap per serving. Scoop roughly 100g herb smash onto each toast. Scatter extra mint leaves at the table for brightness and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) full-fat cottage cheese
- 1.5 tbsp fresh dill
- 1.5 tbsp fresh flat-leaf parsley
- 1 tbsp fresh mint leaves
- 1 tbsp fresh chives
- 1 tbsp fresh lemon juice
- 0.5 tsp fresh lemon zest
- 1.5 tsp extra-virgin olive oil
- 0.125 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 2 slices wholemeal sourdough