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.
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.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.