LIGHT QUESO BLANCO WITH VEGETABLES
– Ania Starmach
Ingredients
- 200 g cottage cheese
- 30 ml plain yogurt
- 1/2 fresh cucumber
- 1 beefsteak tomato or 8-10 cherry tomatoes
- 1 tablespoon pumpkin seeds
- 1 teaspoon PURELLA BLACK CUMIN SEEDS
- 1 tablespoon linseed oil
- 2 pinches of PURELLA HIMALAYAN SALT
- freshly ground pepper
Preparation
- Mash the cheese with a fork and mix with the yogurt
- Wash the vegetables, peel if necessary, and dice. Add to the cheese
- Lightly toast the pumpkin seeds in a preheated dry pan
- Season the cottage cheese to taste with Himalayan salt and pepper, drizzle with linseed oil, and sprinkle with toasted pumpkin seeds and black cumin seeds