Cottage Cheese Salad
A quick and easy cottage cheese salad made with fresh ingredients is a perfect summer meal. It is refreshing and filling, and it is a great way to use up seasonal produce.
preparation: 5 minutes
making: 5 minutes
total: 10 minutes
servings: 4 portions
nutrition: 154 calories per serving
- 300g Cottage cheese
- 150g Plum tomatoes
- 100g Black olives
- ½ Iceberg lettuce
- 30g Wild rocket leaves
- 1 Red onion
- a pinch of sunflower seeds
- black pepper, for taste
- Infused chilli olive oil, for dressing
Shred iceberg lettuce, halve the tomatoes and black olives, and peel and slice the red onion.
Place everything in a bowl.
Add rocket leaves and cottage cheese. Mix gently all together.
Season with pepper.
Arrange on a plate, sprinkle with sunflower seeds and pour over the chilli olive oil before serving.
Chill until served and refrigerate leftovers for up to 24 hours as the cottage cheese must be eaten at this time after opening.
You can serve this salad as a side for any of your summer BBQ favourites.
It’s great with pita bread that has been brushed with olive oil and toasted or grilled.