Ingredients
- 250g cottage cheese
- 2 bunches spring onions
- Extra-virgin olive oil, for drizzling
- 1 small cucumber
- 1 small cos lettuce or 2 Little Gem, washed and roughly shredded
- 1 bunch small radishes
- A dozen or so whole mint leaves
For the dressing
- Juice of 1 lemon (plus a little zest)
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
Method
- 1. Drain the cottage cheese in a sieve to get rid of any excess whey.
- 2. Meanwhile, trim the spring onions of any wilted greens. Heat a frying pan or griddle and dry-fry them for about 30 seconds to 1 minute on each side. Drizzle with olive oil and season with salt. Set aside on a plate.
- 3. Make the dressing by whisking all the ingredients together in a small bowl. Season well and set aside.
- 4. Peel and halve the cucumber lengthways. Run a teaspoon along the seed cavity to remove the seeds and discard. Finely slice the cucumber, then toss together with the lettuce, radishes, spring onions, mint and dressing. Scatter the cottage cheese curds over the salad to serve.
Nutritional info
Per serving 192kcals, 13.7g fat (3.1g saturated), 9.1g protein, 7.9g carbs, 7.8g sugar, 0.6g salt
Chef's tip
This is great stuffed into pitta or any type of flat bread.
Wine Recommendation
Wine note: a sprightly, fresh dish, so pick a crisp, tangy white, like a young South African Sauvignon Blanc.