As you know it's our book launch on Friday! We really are so happy with this book and wanted to share just a small taste of the many delicious things to come with one of the recipes you'll find in "Another Week in The Kitchen".
This really is a beautiful book filled with flavours and wonderful photos by the incredibly talented Russel Wasserfall. We're taking things up another level, and can't wait for you to see the results!
Crisp Cottage Cheesy Kitchen Salad
My friend and neighbour Nazeem, from Woodstock Vintage, swears that the old Zerban’s Restaurant used to make a cottage cheese based salad similar to this. I could not bring myself to include canned peaches but I love the fresh crunchiness of this salad. The toasted sesame does extraordinary things with the cottage cheese. You could add alfalfa sprouts and toasted sunflower seeds and edible flowers from your garden.
4 c cottage cheese
3 T Gomashio or toasted Sesame Seeds
3 young carrots, peeled and sliced on the diagonal
2 stalks of celery, sliced, some leaves reserved
3 spring onions, sliced on the diagonal
2 Israeli cucumbers, sliced on the diagonal (optional)
½ red or yellow pepper, finely sliced (optional)
2 T freshly squeezed lemon juice
A splash of olive oil
Sea Salt and freshly ground black pepper (to taste)
20g mint, picked and sliced
Start by placing the cottage cheese in the middle of your serving platter. Season generously with the gomashio or salt and toasted sesame seed.
Sprinkle the sliced vegetables over the cottage cheese. First the spring onions, then the celery and finally the carrots and celery leaves. Sprinkle with the lemon juice and olive oil and season with salt and black pepper. Scatter the shredded mint over the whole salad and serve chilled.