Green Meal

Roasted Peaches & Herb Whip with Nut Crunch

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Roasted Peaches & Herb Whip with Nut Crunch

Dinner

Lunch

Juicy roasted peaches over a creamy whipped cottage cheese infused with herbs, drizzled with honey and topped with a crunchy toasted nut crumble. Served with warm, crusty flatbread on the side — it’s a bright, comforting dish perfect for sharing.

👥

Serves

Serves 2–4 as a side

⏱️

Time

30 min

☁️

CO2e

Cottage Cheese: 0.4 kg CO₂e per kg.

Let's cook it

Ingredients

For the peaches:

3 ripe peaches, halved and pitted
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1 tbsp olive oil
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1 tbsp maple syrup or honey
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For the cottage cheese whip:

1 cup cottage cheese
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1/2 cup NaturalPlant Based Yoghurt
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1 garlic clove, minced
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1 tbsp chopped chives
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1 tsp lemon zest
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Salt & pepper to taste
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For the crumble:

1/4 cup chopped almonds
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1/4 cup chopped walnuts
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1 tbsp sesame seeds
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1 tsp olive oil
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1 pinch sea salt
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To serve:

1 tbsp honey or maple syrup (for drizzling)
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Rustic flatbread or naan

For the peaches:

3 ripe peaches
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15 ml olive oil
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15 ml maple syrup or honey
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For the cottage cheese whip:

250 g cottage cheese
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125 g Natural Plant Based Yoghurt
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1 garlic clove, minced
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1 tbsp chopped chives
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1 tsp lemon zest
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Salt & pepper to taste
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For the crumble:

30 g chopped almonds
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30 g chopped walnuts
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1 tbsp sesame seeds
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1 tsp olive oil
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Pinch of sea salt
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To serve:

15 ml honey or maple syrup
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Flatbread

🗒️ Ingredients

Steps

Roast the Peaches: Preheat oven to 400°F (200°C). Place halved peaches on a tray, drizzle with olive oil and maple syrup. Roast for 15–20 min until soft and caramelized.
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Make the Herbed Whip: In a food processor, blend cottage cheese and yogurt until smooth. Stir in garlic, chives, lemon zest, salt, and pepper.
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Toast the Crumble: In a pan over medium heat, toast nuts and sesame seeds with olive oil and sea salt until golden (about 3–4 min).
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Assemble the Plate: Spread herbed cottage whip on a plate. Top with roasted peach halves, chopped nuts, and a drizzle of honey or maple syrup.
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Serve: Slice and warm the bread, then serve alongside the peach plate.

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