Cottage cheese has had a real glow-up lately, and for good reason, it's high in protein and, depending on the brand, can carry live active cultures. Piled with sweet roasted tomatoes and a spoonful of pesto, this turns a somewhat plain ingredient into a lunch you'll actually look forward to. If you love that pesto flavor, try it tossed through our zucchini noodles with walnut pesto too.
Ingredients
- 1.5 cups full-fat cottage cheese (look for live active cultures)
- 2 cups cherry tomatoes
- 2 tbsp olive oil, divided
- 2 tbsp basil pesto
- Salt and pepper
- Fresh basil leaves and toasted pine nuts to serve
Instructions
- Preheat oven to 200C. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast 18-20 minutes until blistered and juicy.
- Divide cottage cheese between two bowls.
- Top with roasted tomatoes and their juices. Add a spoonful of pesto to each bowl.
- Drizzle with remaining olive oil. Garnish with fresh basil and toasted pine nuts.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 20g |
| Total carbohydrates | 12g |
| Dietary fiber | 2g |
| Protein | 22g |
| Sodium | 480mg |
Why This Is Good for Your Gut
Cottage cheese with live active cultures contributes probiotic bacteria alongside a high protein content that supports gut lining repair. Tomatoes provide lycopene, a polyphenol with anti-inflammatory properties. Olive oil's polyphenols selectively support beneficial gut bacteria.
Check the label for "live and active cultures" when buying cottage cheese, not every brand includes them. For a cooling counterpart on a hot day, our chilled cucumber and yogurt soup pairs nicely, and if you're curious about eating lower-carb generally, see our piece on keto and your gut.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
