Cottage Cheese Pot with Roasted Peppers and Olives

Make cottage cheese pot with roasted peppers and olives, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Cottage cheese
60 g Roasted red peppers from a jar, drained
5 olives, about 20 g Olives, pitted
A pinch Dried oregano
A few leaves, torn Fresh basil
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Drain the peppers, pat them on kitchen paper and slice into strips. Halve the olives.
2. Spoon the cottage cheese into a pot and season it with the oregano and black pepper.
3. Lay the pepper strips and olives over the top and add the basil just before eating. Keeps two days lidded in the fridge.

Contains milk.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cottage-cheese-roasted-pepper-olive-pot

AI-generated images illustrating the recipe.

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