Lemon-Herb Cottage Cheese Bowl with Cucumber and Tomato

Prep the Vegetables & Seeds

1. In a small dry skillet over medium-low heat, toast the pumpkin seeds for 2 to 3 minutes until lightly fragrant and starting to pop. Remove from heat and let cool.
2. In a medium bowl, combine the diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
3. Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of fresh lemon juice. Toss with a pinch of salt and dried oregano, then let sit for 5 minutes so the flavors meld.

Assemble the Bowls

1. Divide the cottage cheese evenly between two shallow bowls, using the back of a spoon to spread it out with a shallow well in the center.
2. Season the cottage cheese lightly with fine salt, black pepper, and half of the grated lemon zest.
3. Spoon the marinated cucumber and tomato mixture generously over the cottage cheese base.

Garnish & Serve

1. Scatter the chopped dill, parsley, and toasted pumpkin seeds over the top.
2. Drizzle the remaining tablespoon of extra virgin olive oil over the bowls.
3. Finish with the remaining lemon zest and extra cracked black pepper. Serve immediately with warm crusty bread, pita, or seeded crackers if desired.