Savoury Cottage Cheese Bowl with Radish and Rye Crispbread
Makes 1 serving

INGREDIENTS
200 g Cottage cheese
80 g Cucumber
50 g Radishes
15 g Pumpkin seeds
2 crispbreads, about 20 g Rye crispbread
A generous pinch Everything bagel seasoning
A few, snipped Chives

METHOD
1. Toast the pumpkin seeds in a dry pan for two to three minutes until they start to pop and colour. Tip them out so they stop cooking.
2. Slice the radishes thinly and dice the cucumber. Salt the cucumber lightly and leave it for a couple of minutes to pull out some water.
3. Spoon the cottage cheese into a bowl, add the vegetables, scatter the seeds, seasoning and chives on top and serve the crispbread alongside.

Contains gluten cereals, milk and sesame.

RECIPE NOTES
A savoury cottage cheese bowl is the breakfast for people who cannot face fruit before nine. The crispbread is there for the scooping and is 35 kcal each.
Everything seasoning contains sesame. A pinch of flaky salt, black pepper and a few chilli flakes does the job without it.

Full recipe: https://www.getfuel8.com/recipes/cottage-cheese-radish-cucumber-crispbread
