Ingredients

• 150 g cottage cheese
• 2 slices wholegrain or sourdough bread
• 150 g cherry tomatoes, on the vine if you have them
• 1 tsp olive oil · pinch of dried oregano
• Fresh chives and basil, chopped
• Squeeze of lemon · black pepper · sea salt
• Chilli flakes (optional)

Method

1. Blitz the cottage cheese with a squeeze of lemon and a pinch of salt until completely smooth — thirty seconds in a small blender transforms it.
2. Pan-blister the tomatoes in olive oil with oregano over high heat for five to six minutes, until their skins pop and they turn jammy.
3. Toast the bread, spread the whipped cottage cheese generously, and spoon the warm tomatoes on top.
4. Finish with herbs, black pepper and chilli flakes if you like a little heat.

Ingredients

• 350 g turkey mince
• 1 small red onion — half grated, half sliced
• 1 garlic clove, grated
• 1 tsp dried oregano · zest of 1 lemon
• Fresh parsley and mint, chopped
• 120 g quinoa, rinsed
• 150 g Greek yogurt · ½ cucumber, grated
• Olive oil · sea salt · black pepper

Method

1. Mix the turkey with the grated onion, garlic, oregano, lemon zest, half the herbs, salt and pepper. Roll into twelve small meatballs.
2. Pan-fry in olive oil over medium heat for 10–12 minutes, turning for colour on all sides, until cooked through.
3. Meanwhile, cook the quinoa. Squeeze the grated cucumber dry and stir it into the yogurt with a pinch of salt and a little mint — your five-minute tzatziki.
4. Plate the quinoa, meatballs and sliced onion, with the tzatziki alongside and the remaining herbs on top.