Fruity Cottage Cheese Salad
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
85 g/3 oz cottage cheese 1 tsp chopped fresh parsley 1 tbsp snipped fresh chives 1 tsp chopped fresh chervil or basil 2 assorted coloured peppers, deseeded and peeled 1 small melon, such as Ogen (about 300 g/101/2 oz after peeling and deseeding) 175 g/6 oz assorted salad leaves 55 g/2 oz seedless grapes 1 red onion, thinly sliced FOR THE DRESSING 3 tbsp freshly squeezed lime juice 1 small fresh red chilli, deseeded and finely chopped 1 tsp clear honey 1 tbsp soy sauce.
1 Place the cottage cheese in a bowl and stir in the chopped herbs. Cover lightly and reserve. 2 Cut the peeled peppers into thin strips and reserve. Cut the melon in half, discard the seeds and cut into small wedges. Remove and discard the rind, or run a sharp knife between the skin and flesh to loosen, then cut the flesh horizontally across. Push the flesh in alternate directions but so that it still sits on the skin. Reserve. 3 Arrange the salad leaves on a large serving platter with the melon wedges. 4 Spoon the herb-flavoured cottage cheese on the platter and arrange the reserved peppers, the grapes and red onion slices around the cheese. 5 To make the dressing, mix the lime juice, chilli, honey and soy sauce together in a small bowl or jug then drizzle over the salad and serve as 4 portions.
calories per portion 94