28/10/2025
🍂 Spelt Orange & Walnut Toast with Roast Pumpkin, Cottage Cheese & Winter Greens
Golden toast with a nutty, citrus edge — layered with creamy chive cottage cheese, spoonfuls of roast pumpkin, buttery avocado, and a glossy spoon of carrot–grape–rosehip chutney. A little tangle of wilted Cavolo Nero and chard on the side, still warm and silky, just finishes it.
It’s one of those plates that feels both hearty and fresh — the crunch of the toast, the sweet heat of pumpkin roasted with chilli and garlic, the cool cottage cheese, the brightness of tarragon, and that hit of chutney tying it all together. Simple, but a proper mood-lifter on a grey day.
🥄 Rough recipe for two:
2 slices of spelt orange & walnut bread, toasted
About 1–1½ cups roasted pumpkin (chilli, garlic, ginger, olive oil, salt + pepper — air fry 25–30 mins at 180°C, stir twice)
4–6 heaped tablespoons cottage cheese with chives
½–1 avocado, sliced
2–3 tablespoons seasonal chutney (carrot–grape–rosehip–apple if you have it)
A handful of Cavolo Nero or Swiss chard, lightly steamed or wilted
A few walnuts and pumpkin seeds, toasted
Optional: a hint of orange zest through the cottage cheese or a squeeze of juice over the greens
✨ To serve:
Toast the bread until crisp, then layer: cottage cheese → roast pumpkin → avocado → chutney → a sprinkle of toasted nuts and seeds.
Serve with your wilted greens on the side — or pile them straight on top if you’re feeling rustic.
