TOMATED COTTAGE CHEESE


Tomated cottage cheese

Cottage cheese (11/2× 1/2× 11/2”)            2nos
Tomato concasse                                         25gm (cooked)
Celery                                                           5gm
French beans                                                10gm
Mushrooms                                                  5gm
Carrots                                                          10gm
Olive oil                                                        15ml
Salt and pepper                                              to taste
Sugar                                                              a pinch
Garlic                                                             2cloves
Onions                                                           10gm
Capsicum                                                       15gm
Red bell pepper                                              10gm
Basil leaves                                                    2nos

GARNISH- parsley sprig, lemon star and tomato wedge

PREPARATION:
Julienned onion, capsicum and red bell pepper. Toss in 5ml oil, season and place on a half plate. Season cottage cheese, and grill on both the sides. Arrange over the julienned vegetables. Top with the tomato topping.

FOR TOPPING –
Heat oil, sauté brunnoise (fine dices) of celery, beans, mushrooms and carrot for a minute. Add in blanched, deskinned, deseeded and chopped tomatoes. Cook for about 10 minutes. Add seasoning, torn basil and sugar.

Note –
·       Vegetable should stay crunchy.
·       Can be served hot / warm.

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