Ingredients (serves 2-3)

Preparation time: 20 minutes

For the cottage cheese spread

• 225 g cottage cheese

• 45 g feta cheese

• 1 tbsp red wine vinegar

• 1 tbsp extra virgin olive oil

• 1 tbsp honey

• 1 small clove of garlic

• ½ tsp Natural Spices dill

• Salt and pepper

For the Greek salad

• 10 mixed cherry tomatoes

• 4 small cucumbers

• 1 small red onion

• A few sprigs of fresh dill

• 5 Kalamata olives

• 1 tsp Natural Spices Greek Seasoning (Sirtaki mix)

• 1 tbsp lemon juice

• 1 tsp extra virgin olive oil

• 1 tsp honey

• 4–6 slices of (sourdough) bread

Method

1. Add the cottage cheese, feta, red wine vinegar, olive oil, honey, garlic, dried dill and a little salt and pepper to the small bowl of a food processor. Blend until smooth and creamy, with a light, whipped texture.

2. Cut the tomatoes into quarters and slice the cucumbers. Finely chop the red onion and dill, and roughly chop the olives. Place everything in a bowl. Sprinkle with the Sirtaki mix, lemon juice, olive oil and honey. Toss well and season with salt and pepper to taste.

3. Lightly brush the bread with a little olive oil or butter and toast in a frying pan until golden and crisp. Leave to cool slightly.

4. Spread the toast with the cottage cheese spread and spoon the Greek salad on top. Finish with a little extra Sirtaki mix and/or fresh dill.

Tip:
The salad and spread are also delicious served with pita bread and grilled chicken.