Ingredients:

  • 1 cup (225g) low-fat cottage cheese
  • 1 tbsp (15g) hemp seeds
  • 1/2 cup (75g) English cucumber, diced and seeded
  • 1/4 cup (60g) cherry tomatoes, quartered
  • 2 tbsp (30g) Kalamata olives, sliced
  • 1 tbsp (15g) red onion, finely minced
  • 1 tsp (5ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 pinch sea salt

Instructions:

  1. Scoop the cottage cheese into the center of a medium mixing bowl. Note: Using a bowl larger than you think you need prevents spills during folding.
  2. Use a spoon to create a small well in the middle of the cheese. Note: This keeps the oil and lemon juice from running off the sides.
  3. Gently fold in the diced cucumbers. Until they are evenly distributed without smashing the curds.
  4. Add the quartered tomatoes, sliced olives, and minced red onion. Note: Fold slowly to keep the tomatoes intact.
  5. Drizzle the extra virgin olive oil and fresh lemon juice directly into the center well.
  6. Sprinkle the dried oregano, cracked black pepper, and sea salt over the top.
  7. Fold in the hemp seeds last. Note: Adding these last prevents them from absorbing all the lemon juice too quickly.
  8. Stir gently until the mixture is cohesive. Until the oil creates a glistening sheen over the curds.