This is an easy dish to prepare and makes a wonderful taste temptation. At last, a way of making low-fat cottage cheese interesting – by lightly mixing it with pickled beetroot, and serving it with smoked salmon on crisped flatbread. The recipe calls for pickled beetroot, which is available here.
Cooking Method
Preheat the oven to 180C.
Finely chop beetroot and stir all but 3 tbspns of it into the cottage cheese. Add the pickling juices and dill and stir well to combine.
Slice the hard-boiled eggs lengthways (an egg slicer is ideal for this).
Cut the Lebanese bread into 8 wedges, and bake for 4 minutes until crisp and golden. Allow to cool slightly.
Thickly spread the crisp wedges with the cottage cheese mixture and top with a slice of smoked salmon. Arrange a slice of egg on top. Scatter with the reserved chopped beetroot and dill sprigs, then season with freshly ground black pepper and serve with lemon wedges.
| Ingredients | Serves 4 |
| Canned beetroot | 12 slices |
| Beetroot juice plus 2 tablespoons | |
| Low-fat cottage cheese | 250g |
| Dill roughly chopped plus extra sprigs to serve | 1 tbspn |
| Eggs | 2 hard-boiled, peeled |
| Lebanese bread | 1 large round |
| Smoked salmon | 8 slices |
| Lemon wedges, to serve | |
