Zucchini and cottage cheese

2015-06-13
  • Yield : 2
  • Servings : 2 plates
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 35m

Zucchini and cottage cheese

This is a really easy to make green salad with cooked vegetables and cottage cheese, The zucchini and cottage cheese salad is best made with a mint vinaigrette. It works very well as a side or a salad along with a pizza or pastas.

Method

Step 1

Trim the zucchini at both ends and cut it in 2 inch pieces. Quarter each piece. Chop the mint finely.

Step 2

Take half a liter of water and bring it to boil. Add a tablespoon of salt and boil the Zucchini till they are cooked al dente. One way to check this is the green part of the zucchini goes soft and the white part turns pale yellow/pale green. Drain and set aside. Lightly roast the garlic in olive oil and add to the mixture. Add the white wine vinegar, roasted garlic, chopped mint leaves and leave on the side.

Step 3

In a pan, heat up 1 tablespoon of olive oil and roast the Paneer till it is a light brown color on all sides. Set aside to drain the oil and add the Paneer to the salad mix.

Step 4

Season with salt and pepper and leave the salad at room temperature, uncovered, for at least half an hour to allow the vegetables to absorb the flavours. The longer you leave them to infuse, the darker and softer and more garlicky they will become.

Step 5

Serve with a sprinkling of extra virgin olive oil.

My Notes

1.You can use lemon instead of the white wine vinegar.
2. I have used chilli cottage cheese (Paneer) in this recipe. You can use fresh plain Paneer too. I would recommend mixing it up with a little salt and pepper to add some flavour to the plain Paneer.
3. Green beans boiled in salted water and cooked just al dente also go very well in this salad.

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