Our 15-Minute 20g Protein Cottage Cheese Sharing Plate | Good Housekeeping UK

Start by preparing the base with cottage cheese as the main ingredient.

Add 2 tablespoons of tahini to the cottage cheese.

Incorporate 1 clove of raw garlic, adjusting to taste.

Squeeze in the juice of half a lemon.

Blend the mixture until smooth and creamy, then season with salt and pepper to taste.

Set the cottage cheese mixture aside.

Finely slice 1 red onion and heat a little oil in a pan.

Add the sliced onions to the pan with a pinch of salt and stir.

Cook the onions for about 5 minutes until softened.

Chop 2 tomatoes into a rough dice and set aside.

Add the tomatoes and pre-roasted peppers to the softened onions.

Sprinkle in a touch of Bajara spice mix and stir to combine.

Warm the mixture for about a minute, ensuring the vegetables are just heated through.

Add the jarred beans to the pan and warm them through, seasoning with salt and pepper.

Prepare the herby oil by combining flat leaf parsley, mint, and dill in a high-speed blender.

Add 25-30g of pistachios to the herbs in the blender.

Squeeze in some lemon juice, catching the pips with your hands.

Pour in plenty of oil to blend with the herbs and nuts, seasoning with salt and pepper.

Blend the mixture slowly to retain some texture in the herbs.

Plate the cottage cheese mixture on a wide serving plate, smoothing it out.

Top the cottage cheese with the warm bean and vegetable mixture, ensuring to include all juices.

Drizzle the herby pistachio oil over the top of the dish.

Equipment Needed

Spice Level:

Dietary

Allergens