March 30, 2026

Cottage Cheese and Peach Salad

Serves:

Cooking Time:

< 15 min

Ingredients:

6 nectarine(s)
ripe but still firm and pip removed
15 ml olive oil
160 g mixed rocket
baby spinach and watercress
250 g LANCEWOOD® Full Cream Plain Chunky Cottage Cheese
basil and mint leaves

Dressing:
60 ml honey
60 ml lemon juice
45 ml olive oil
salt & freshly ground black pepper

Method

Brush the peaches with olive oil on the cut side.
Heat a griddle pan until hot and fry the peaches until golden and slightly softened. Remove from the pan and set aside.
On a serving platter, arrange the mixed leaves. Cut the nectarines in half and arrange on top of the mixed leaves. Dollop the cottage cheese on top and sprinkle herbs over.
Mix the ingredients for the dressing together and pour over.
Serve and enjoy!