Cottage Cheese and Roast Veg Salad
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 1 people
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
1
- 1/4 cup pumpkin, diced
- 1/4 cup sweet potato, peeled and diced
- 1/2 cup small carrot, peeled and diced
- 60grams avocado, sliced
- 20grams spanish onion, thinly sliced
- 80grams low fat cottage cheese
- 1/2teaspoons chilli flakes
- 4 cherry tomatoes, halved
- 6 stuffed green olives
- 20grams spring onion tops, sliced
- 40grams red capsicum, thinly sliced and deseeded
- 1/4teaspoons minced garlic
- 2teaspoons soy sauce
- 1 lime, juice and zest
- pinch salt and pepper
- 1teaspoons olive oil
- 1/4teaspoons fresh grated ginger
- 1/4 cup zucchini, diced
Nutrition per serving
1730kJ / 414Cal
1730 Kilojoules or 414 Calories
20% of daily energy intake*
Protein
16.4grams
Fat
22.5grams
Carbs
37.9grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For a healthier lunch option, try this cottage cheese and roast vegetable salad.
Method
Step 1 of 4
Preheat an oven to 160 C. Place pumpkin, sweet potatoes and carrots on a piece of baking paper, drizzle with the oil and season, cook until tender and caramelised.
Step 2 of 4
Add zucchini, gently tossing through and cook a further 8 minutes.
Step 3 of 4
Let cool for a few minutes, then start plating. First Dot with the cottage cheese. Next add the avocado slices, olives, onion, capsicum and tomatoes
Step 4 of 4
Mix the soy, ginger, garlic and lime zest and juice and pour evenly over the salad, sprinkle with chilli flakes and spring onion slices, season and enjoy.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.