This recipe combines delicious summer flavours of prawns, kiwis and limes with a super creamy take on tzatziki using cottage cheese! Each bite feels like a refreshing taste of summer 💚
I love cottage cheese, but not all cottage cheese is created equally! Check the ingredients on standard grocery store brands….what’s up with the preservatives and thickeners eek! I am addicted to Australian owned and made Barambah Organics certified organic HIGH PROTEIN cottage cheese! I use it on everything, it’s so creamy, delicious, high in protein and contains a tenth of the sodium than standard brands! Cottage cheese is a great source of protein, healthy fats, vitamin D and a bunch of nutrients 😊
Serves 4
- 500g Prawns (raw, peeled)
- 4 Kiwi Fruits peeled and chopped
- 300g rocket
- 1-2tbsp extra virgin olive oil
- 2 limes
- Heat olive oil and juice of 1 lime in a pan on medium heat
- Add prawns and cook for about 4-5 mins until they start to turn pink
- Remove from prawns from pan (if they cook too long they become tough!)
Tzaziki stuffed mushrooms
- 8 large white flat or portobello mushrooms
- 400g cottage cheese (see description above)
- 1 small cucumber chopped finely
- 1tbsp lemon juice
- 1 tbsp dill
- 3/4 tbsp olive oil (optional)
- *see note: 1 tbsp ginger powder or minced ginger
- Mix all ingredients but mushroom together to make tzatziki dip
- Bake mushrooms on a limes tray at 220 degrees for about 10 minutes, until they are just tender
Assemble salad
- Assemble your salad by placing rocket on each plate, topping each plate with two mushrooms and adding kiwi and prawns
*i am sure fresh garlic cooked would give it the most traditional and best flavour but I cook make my food without the fancy timely processors because time is limited!
Enjoy x
Glow with Shae 