Popular Conditions & Diets
Ingredients
8
Time
5m
Serves
2
Recipe by Jaclyn Irwin
Ingredients
8
Time
5m
Serves
2
2 Tbsp
Extra-Virgin Olive Oil
4 slices
Sourdough Bread
1/2 cup
Ricotta Cheese
1/4 cup
English Peas
1 Tbsp
Lemon Zest
2 tsp
Fresh Dill
roughly chopped
Budget-Friendly
Snack
1/4 tsp
Chili Flakes
2 pinches
Sea Salt
for garnish
1
Heat a skillet over medium-low heat and add the oil. Working in batches, add the slices of sourdough and fry on each side until golden brown and crispy, about three to four minutes per side. Remove and set aside.
2
Slather the ricotta on each toast and top with peas, lemon zest, dill and chili flakes. Drizzle with olive oil and top with flaky salt if using.
3
Slice and enjoy!
4
Notes: Gluten-free: use a gluten-free bread instead. Dairy-free: use a dairy-free ricotta.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
