Cottage Cheese and Roasted Vegetable Bowl

A vegetarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 482 kcal, 36g protein, 67g carbs, 11g fat and 10g fibre per serving (approximate)
  • About 20 minutes, preparation and cooking
  • Estimated cost £2.58–£4.54 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 200g cottage cheese
  • 1 courgette, roasted
  • 1 red pepper, roasted
  • 8 cherry tomatoes
  • 1 tsp mixed herbs
  • 1 wholemeal pitta

Method

  1. Warm the roasted courgette and roasted red pepper through, or use them cold. Halve the cherry tomatoes.
  2. Put the vegetables in a bowl, top with the cottage cheese and sprinkle over the mixed herbs.
  3. Toast the wholemeal pitta, cut it into strips and serve alongside.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Milk. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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