Ingredients
- 200 g of cottage cheese
- 30 ml of natural yogurt
- 1/2 of fresh cucumber
- 1 raspberry tomatoes or 8-10 cocktail tomatoes
- 1 tbsp of pumpkin seeds
- 1 teaspoon of Nigella by PURELLA
- 1 tbsp of flaxseed oil
- 2 pinches of HIMALAYAN SALT by PURELLA
- freshly ground pepper
Preparation
- Mash the cheese with a fork and mix with yogurt
- Wash vegetables, peel and dice, if necessary. Add to cheese
- Toast the pumpkin seeds in a pre-heated dry pan
- Cottage cheese season to taste with Himalayan salt and pepper, pour in linseed oil, sprinkle with roasted pumpkin seeds and black cumin
Purella superfoods
Needed for the recipe
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