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Pumpkin, brussels sprouts and beetroot salad with za'atar cheese

Name: Pumpkin, brussels sprouts and beetroot salad with za'atar cheese
Yield: 4
Ingredients: 2 cups Pumpkin, peeled and chopped into small chunks (Main); 16 Brussels sprouts (Main); 4 Beetroot; 2 Tbsp Olive oil; ¾ cup Cottage cheese; 1 Lemon, juiced; 2 tsp Za'atar, Middle Eastern spice mix available from gourmet food stores

for 4 people

Babiche Martens

Amanda Laird

Food writer

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2 cups	Pumpkin, peeled and chopped into small chunks (Main)
16	Brussels sprouts (Main)
4	Beetroot
2 Tbsp	Olive oil
¾ cup	Cottage cheese
1	Lemon, juiced
2 tsp	Za'atar, Middle Eastern spice mix available from gourmet food stores

Preheat oven to 180C. Toss the pumpkin and sprouts in enough olive oil to lightly cover, season and cook for 30 minutes.
Scrub the beetroot then halve and slice finely. Spread out on a tray, drizzle with a little olive oil, season and cook for 20 minutes.
Mix the cottage cheese with the lemon juice, za'atar and 2 tsp olive oil. Combine the vegetables on plates and serve a dollop of the cottage cheese on the side.