Eventhough the Royal Selangor challenge is officially over, I continue to think along the lines of “could I make this dish in a cone”? I’m sure it would work in this case…
Oh we are in China by the way, for a wedding, but while I’m gone I thought I’d share a couple of my favourite recipes with you. Upon my return I will attempt to cook some delicious Chinese dishes inspired by out trip.
This mouthwatering spring salad has to be one of my all-time favourites, because it tastes so refreshing and is very quick to make. Plus it’s a great all rounder, it makes a great breakfast, lunch or even light dinner meal.
While traditionally, the Caprese salad is served with buffalo mozzarella, I like to use creamed cottage cheese instead. Smeared on some freshly baked, still warm sourdough it makes for a great meal on warmer days. The cheese has got a great texture and a slightly salty flavour, and it’s creamy enough to make for a nice moist ‘dressing’ on the tomato salad.
Herbed cottage cheese caprese-style salad
Since all of the veges and herbs used in this recipe are coming into season, you should be able to get the best flavours on a budget.
For the herbed cottage cheese:
- 250g creamed cottage cheese
- 2 tbsp chives, chopped
- 2 tbsp basil, chopped
- 2 medium tomatoes, cut into 16 thin wedges
- 16 slices of cucumber
- 8 basil leaves to garnish
- olive oil
- freshly ground black pepper
To make the herbed cottage cheese: add chives and basil to the cottage cheese and mix until well combined. Scoop the mixture into the middle of the plate.
To serve: arrange tomato wedges and cucumber slices around the edge of a large dinner plate, alternating. Arrange basil leaves around the plate on top of the ‘salad’. Drizzle with some olive oil and sprinkle with freshly ground black pepper.