• 300g fat free cottage cheese
  • 100g California walnuts, chopped
  • ½ red pepper, finely diced
  • Zest of 1 lemon
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon extra virgin olive oil
  • Toasted pitta and vegetable crudites to serve


  1. Place the cottage cheese and half the walnuts in a food processor and blend until smooth.
  2. Mix in the remaining walnuts and red pepper.
  3. In a separate bowl, mix together the lemon zest, herbs and oil, season and stir into the cheese mixture.
  4. Serve with toasted pittas and vegetable crudites.

Cooks tip:
Try swapping half the cottage cheese for cream cheese for a creamier option.