recipes
Cottage cheese and roasted bell pepper salad
Serves: 1
Ingredients
- 150g cottage cheese
- 30g French beans, stemmed
- 1 roasted bell pepper and its own juice
- 2 hard boiled Eggs (yolks discarded)
- Dash of olive oil
- Juice of a lemon
- Fresh pepper
- Sea salt
Method
Preheat oven to 220⁰C, roast the peppers until black, remove from oven, put on a plate and cover with cling film. In the meantime, boil French beans for 3 minutes, remove from hot water and set aside to cool. Peel the pepper and remove all seeds, tear with hand into strips. Mix beans, peppers, eggs, lemon juice, olive oil and seasoning in bowl, place on a plate and arrange cottage cheese on top, drizzle with oil, season with more salt and pepper. Ready to serve.
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