Pumpkin, brussels sprouts and beetroot salad with za'atar cheese
Photo by Babiche Martens
- Preheat oven to 180C. Toss the pumpkin and sprouts in enough olive oil to lightly cover, season and cook for 30 minutes.
- Scrub the beetroot then halve and slice finely. Spread out on a tray, drizzle with a little olive oil, season and cook for 20 minutes.
- Mix the cottage cheese with the lemon juice, za'atar and 2 tsp olive oil. Combine the vegetables on plates and serve a dollop of the cottage cheese on the side.