This salad popped up on a news app called Zite that I read daily on my ferry trip to and from work. It’s from the blog http://www.kalynskitchen.com/. In the post Kalyn describes how a reader sent her a pack of spices from Israel; which were used in this salad. Firstly I am so jealous that other bloggers receive foods from far and exotic places, if anyone out there reading this wants to do a swap, I’ll happily send some wattle seeds or native Australian bush tomato in return for something tasty.
The bowl pictured is a Dorothy Thorpe for Crown Lynn from the 1960’s… see my previous post for a funny description.
2 free range chicken breasts
3tbs harissa paste
2tbs olive oil
Cottage Cheese Salad with Za’atar
2 small Lebanese cucumbers, cut in quarters lengthwise and then into slices
2 diced fresh tomatoes
2 stalks thinly sliced spring onion
1/2 cup kalamata olives
1 cup low-fat cottage cheese
a generous drizzle of olive oil
1 tbs Za’atar (more or less to taste)
Preheat oven to 200°C. Place the chicken breasts in a small ovenproof dish, mix the harissa and olive oil to form a thick sauce, baste the breasts on both sides liberally. Cover with foil and bake for 25 minutes, remove the foil and bake for another 5-10 minutes until just-cooked. Allow to rest while prepping the salad.
Combine the vegetables in a salad bowl, large enough to toss the ingredients together. Place the cottage cheese on top of the tossed vegetables. Drizzle with a generous amount of olive oil, sprinkle with Za’atar to taste, and toss again. Serve right away, with more Za’atar to be added at the table and the chicken breasts. Serves 2.