Cottage Cheese Pot with Roasted Peppers and Olives
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Jarred roasted peppers are counted at drained weight, so the oil they sat in is not included. Pat them dry or the pot goes orange.
Five olives is 20 g and about 24 kcal. Easy to double without noticing.

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