Whipped Cottage Cheese Plate with Roast Tomatoes

Ingredients

• 3 oz (90 g) cherry tomatoes
• 1 tsp (5 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) cottage cheese, 2%
• 4 oz (120 g) plain Greek yogurt, 0%
• 1 tsp (5 ml) red wine vinegar
• 1 (3 g) garlic clove
• 2 1/2 oz (70 g) avocado, sliced
• 1/4 oz (10 g) black olives, torn
• 1 tsp (1 g) dried oregano
• 1 oz (30 g) romaine leaves

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Method

1. Heat the oven to 425°F (220°C) and set out a rimmed baking sheet. Roast the cherry tomatoes in the olive oil for 12 minutes, until the skins split.
2. Blitz the cottage cheese with the plain Greek yogurt, the red wine vinegar and the grated garlic in a small food processor 1 minute, scrape down and blitz 1 minute more to a smooth cream.
3. Spoon the roast tomatoes onto the cold whipped cheese; lay the sliced avocado alongside, scatter the torn black olives and dried oregano. Keeps three days; romaine leaves scoop it up.