Za’atar cottage cheese salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- as a light lunch or side
Skip to ingredients
Showing items 1 to 3 of 6
- 1 wholemeal bagelhalved horizontally
- 1 tbsp extra-virgin olive oil
- 1 tbsp za’atar
- 300g cottage cheese
- 1 lemonzested and juiced
- 1 fennel bulbtrimmed and thinly sliced, fronds reserved
- 70g rocket
- 300g vine tomatoessliced thinly
Nutrition: per serving
- kcal199
- fat8.6g
- saturates3.1g
- carbs16.7g
- sugars8.2g
- fibre5g
- protein11.3g
- salt0.8g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Tear the halved bagel into bite-sized pieces and scatter onto a lined baking tray. Toss with half the oil and seasoning, then bake in the oven for 12-15 mins or until golden and crisp.
step 2
In a small bowl, stir most of the za’atar into the cottage cheese along with half the lemon juice and zest. In another bowl, whisk the remaining oil with the remaining lemon zest and juice. Season well.
step 3
Toss the fennel, rocket and tomatoes with the dressing, and layer onto a platter. Dollop over the za’atar cottage cheese and bagel croutons, then sprinkle with the remaining za’atar and fennel fronds.
