Mediterranean Bowl
This is basically a deconstructed Greek salad on cottage cheese. I started making it when I got burnt out on yogurt bowls - same protein hit but more interesting.
Ingredients
- 4 large eggs
- 2 Persian cucumbers halved and sliced into 1/2-inch chunks
- 1 medium red bell pepper deseeded and diced into 1/2-inch pieces
- 1 cup grape tomatoes halved
- 1/3 cup pitted Kalamata olives sliced
- 4 tbsp canola oil
- 1 tablespoon capers drained
- 3 tbsp fresh lemon juice
- 1 tsp za'atar plus extra for topping
- Sea salt and black pepper
- 1/2 cup fresh mint leaves roughly torn if large
- 3 cups low-fat cottage cheese
- Whole grain pita chips for serving
Instructions
- Cover eggs with water in saucepan, bring to gentle bubble.
- Cover, remove from heat, let stand 8 minutes.
- Transfer eggs to ice bath for 3 minutes, then peel and halve lengthwise.
- Mix cucumbers, bell pepper, tomatoes, olives, 3 tbsp oil, capers, 2 tbsp lemon juice, and za'atar in bowl.
- Season with salt and pepper to taste.
- Gently fold in mint leaves.
- Divide cottage cheese between bowls (3/4 cup each).
- Top with vegetable mixture and 2 egg halves per bowl.
- Sprinkle with additional za'atar.
- Serve with pita chips.