Cottage Cheese And Roast Tomato Salad

Prep Time 30

Cook Time 30

Course Brunch|dinner|lunch|Snack

Servings 4

Calories 199 kcal

1 cup Cottage cheese low fat paneer or Tofu , crumbled
4 tbsp Feta cheese optional
8 nos. Medium sized ripe firm tomatoes
2 tbsp Walnuts chopped
8-10 nos. Black grapes halve
2 Capsicum finely chopped
12-15 nos. Basil leaves shredded finely,
3 tsp Oil for braising
2 tbsp Olive oil
2 tbsp Balsamic vinegar
1 tbsp Honey
¾ tsp Freshly pounded pepper
2 tsp French mustard or Kasundi
¾ tsp Chili flakes
1 tsp Flax seeds
Salt- to taste
4 slices Toasted croutons made from Whole wheat bread toasted well and cut into squares

Preheat the oven to 175 degree C or heat a non-stick pan
If using oven, grease a flat tray with some olive oil
Cut off cores from the tomatoes, mark a cross with a knife on each tomato, do not cut deep
Brush each tomato with some olive-oil and place the cut side down on the baking tray or the greased non-stick pan
If using the oven bake for 20 minutes, or grill on the non-stick pan for 10-15 minutes, turning in between
Peel the skin off from the baked tomatoes and place on a serving dish
Mix the paneer/Tofu and feta cheese with walnuts, black grapes, shredded basil leaves adding some salt
Sprinkle this paneer mixture on the baked tomatoes
Place all the dressing ingredients in a jar with a tight - fitting lid, shake it well
Pour the dressing on each of the tomatoes and serve with toasted bread croutons on the side

Highlights

A balanced recipe containing good content of protein, fiber and essential nutrients.
Walnuts and flaxseeds include immune-boosting and brain-protective omega 3 fatty acids, which improve the quality of this simple and healthy meal

NUTRIENT VALUES PER SERVING