2 free range eggs
200g Arla Protein Cottage Cheese
Zest of ½ lemon
1 Lebanese cucumber, quartered longways
2 vine ripened or heirloom tomatoes
½ tsp sumac
Handful of mint, finely chopped
Drizzle of really good extra virgin olive oil
2 flat breads
1. Boil the eggs for six minutes so that the middle is still slightly gooey. Rinse them under cold water then peel, dry and cut in half.
2. Mix the Arla Protein Cottage Cheese with the lemon zest and place between two plates making a well in the centre.
3. Grill, griddle or toast two flat breads.
4. Between two plates add the halved eggs, cucumber and tomatoes and then top with the sumac, herbs, oil and plenty of black pepper and serve right away with the grilled breads.For more #choosegoodness recipes from Gizzi Erskine and Arla visit arlafoods.co.uk