Platter of cottage cheese salad with a dip in a ramekin

Za’atar cottage cheese salad

Name: Za’atar cottage cheese salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: as a light lunch or side
Ingredients: 1 wholemeal bagel , halved horizontally; 1 tbsp extra-virgin olive oil; 1 tbsp za’atar; 300g cottage cheese; 1 lemon , zested and juiced; 1 fennel bulb , trimmed and thinly sliced, fronds reserved; 70g rocket; 300g vine tomatoes , sliced thinly

Preparation and cooking time
- Prep:5 mins
- Cook:15 mins
Easy
as a light lunch or side

Ingredients

1 wholemeal bagel, halved horizontally
1 tbsp extra-virgin olive oil
1 tbsp za’atar
300g cottage cheese
1 lemon, zested and juiced
1 fennel bulb, trimmed and thinly sliced, fronds reserved
70g rocket
300g vine tomatoes, sliced thinly

Method

STEP 1
Heat the oven to 180C/160C fan/gas 4. Tear the halved bagel into bite-sized pieces and scatter onto a lined baking tray. Toss with half the oil and seasoning, then bake in the oven for 12-15 mins or until golden and crisp.
STEP 2
In a small bowl, stir most of the za’atar into the cottage cheese along with half the lemon juice and zest. In another bowl, whisk the remaining oil with the remaining lemon zest and juice. Season well.
STEP 3
Toss the fennel, rocket and tomatoes with the dressing, and layer onto a platter. Dollop over the za’atar cottage cheese and bagel croutons, then sprinkle with the remaining za’atar and fennel fronds.