Ingredients:

  • 1 ½ cups Cottage Cheese (4% milk fat)
  • ¼ cup Plain Greek Yogurt
  • 1 tablespoon Fresh Lemon Juice
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1 cup Cherry or Grape Tomatoes, halved
  • ½ cup Cucumber, diced small
  • ¼ cup Kalamata Olives, pitted and halved
  • 2 tablespoons Sun-Dried Tomatoes (drained and sliced)
  • ¼ cup Fresh Parsley or Dill, finely chopped
  • ¼ cup Feta Cheese, crumbled
  • 2 tablespoons Toasted Pine Nuts or Sliced Almonds (Optional)
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Dried Oregano
  • A pinch Red Pepper Flakes (Optional)

Instructions:

  1. Combine the cottage cheese, Greek yogurt, lemon juice, salt, and pepper in a mixing bowl. For a smoother texture, briefly pulse in a food processor.
  2. Divide the creamy base evenly between two serving bowls, creating a slight well in the centre of each portion.
  3. If using, gently toast the pine nuts or almonds in a dry skillet over medium heat until fragrant (about 3-4 minutes). Set aside to cool.
  4. In a separate small bowl, gently toss together the tomatoes, cucumber, sun-dried tomatoes, olives, and chopped herbs.
  5. Drizzle the topping mixture with 1 tablespoon of olive oil, the dried oregano, and a pinch of red pepper flakes. Toss lightly to coat.
  6. Spoon the seasoned vegetable mixture evenly over the cottage cheese base in both bowls.
  7. Sprinkle the crumbled feta cheese over the top of the vegetables.
  8. Drizzle the remaining 1 tablespoon of olive oil over both bowls and garnish with the toasted nuts. Serve immediately.