Whipped Cottage Cheese with Charred Peppers

Ingredients

• 2 cups (460 g) low-sodium cottage cheese
• 2 bell peppers (320 g)
• 2 garlic cloves
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 2 tsp (4.6 g) smoked paprika
• 3 tbsp (24 g) chopped walnuts
• 1/4 cup (8 g) chopped fresh parsley
• 1/2 tsp (1.2 g) black pepper

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Method

1. Char the halved peppers in a dry hot pan 8-10 minutes, turning, until the skins blacken in patches. Cover them 5 minutes, then rub the loose skin off.
2. Blend the cottage cheese alone for a full minute, until it whips up smooth and holds a spoon mark.
3. Add the garlic, lemon, paprika, pepper and half the oil and blend 20 seconds more.
4. Fold the chopped peppers through, spread it into a shallow bowl and finish with the rest of the oil, the toasted walnuts and the parsley.