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Cottage Cheese Pots

Serves: 2

Cost CuttingQuick Make

These protein-packed pots are a quick and easy snack for those mornings when the alarm doesn't go off!

Cottage Cheese Pots Recipe: Veggie Magazine

Ingredients:

5cm chunk of cucumber, finely chopped
1 plum or vine tomato, finely chopped
½ avocado, finely chopped
2 spring onions, finely chopped
4 black or green stoned olives, chopped
1 tsp extra virgin olive oil
¼ lemon
200g cottage cheese
6 walnuts, finely chopped
sea salt and freshly ground black pepper

method:

  • Spoon the cucumber, tomato, avocado and half the chopped spring onions into a bowl. Add the olives and oil and squeeze over the lemon. Season well with salt and pepper and stir everything together.
  • Divide between two pots. Stir the remaining spring onions and the cottage cheese together and spoon this on top of the mixed vegetables.
  • Sprinkle with the walnuts and top with a lid.
Print Recipe Recipe extracted from Tom's Daily Goals: Never Feel Hungry or Tired Again by Tom Daley (HQ paperback and ebook, £16.99 paperback).

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