NUTRITION

SERVINGS

INGREDIENTS

1.25 cup Low-fat cottage cheese

1 oz Soft goat cheese

1 medium Red bell pepper

1 medium Courgette

0.5 medium Red onion

1 cup Cremini mushrooms

1 cup Cherry tomatoes

2 cup Romaine lettuce

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the red bell pepper, courgette, and red onion into 1-inch pieces, and halve the mushrooms.

• 3

  Spread the chopped vegetables and cherry tomatoes onto the baking sheet in a single layer.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano, tossing to coat evenly.

• 5

  Roast for 20-25 minutes until the vegetables are tender and the edges are slightly caramelized.

• 6

  While the vegetables roast, wash and chop the romaine lettuce and place it into a large serving bowl.

• 7

  Spoon the cottage cheese over the lettuce to create a high-protein base for the salad.

• 8

  Remove the vegetables from the oven and pile them while still warm onto the cottage cheese and lettuce.

• 9

  Drizzle the balsamic vinegar over the top and finish by crumbling the goat cheese across the salad.