Savoury Cottage Cheese Bowl

Method

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1. Toss the tomatoes and cucumber with the vinegar and half the salt and leave them 5 minutes, so they release a little liquid and season themselves.

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2. Spoon the cottage cheese into two shallow bowls and spread it out rather than mounding it — more surface takes more dressing.

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3. Season the cottage cheese itself with the remaining salt and most of the pepper. This is the step that matters.

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4. Spoon the dressed vegetables over with their liquid.

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5. Scatter the spring onions, dill and parsley, add the chilli flakes and pour the olive oil over in a slow stream.

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6. Finish with the last of the pepper and serve with toast alongside.

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Chef’s Tips

• Season the cottage cheese, not just the topping. Unsalted curds under a salted salad is why this dish has a reputation.
• Full-fat cottage cheese. The low-fat version is watery and there is nothing here to hide behind.
• Let the vegetables sit in the vinegar for the full five minutes — the liquid they give up becomes part of the dressing.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Strong coffee
• A soft-boiled egg for more protein
• Radishes and butter on the side

Storage & Reheating

Best assembled to order. The dressed vegetables keep a day in the fridge, but spooned onto the cottage cheese in advance they turn it watery within a couple of hours.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.