Cottage Cheese, Pineapple & Coconut Bowl

📝 Ingredients

• 150 g cottage cheese 4%
• 80 g fresh pineapple (1 slice about 1.5 cm thick, skin removed)
• ½ lime (zest and a few drops of juice)
• 1 tsp honey
• 6 g desiccated coconut (1 level tbsp)
• 10 g pumpkin seeds (1 tbsp)
• 3 fresh mint leaves

🍴 Utensils

• Paring knife
• Chopping board
• Fine grater
• Bowl
• Spoon

📖 Steps

1. Cut a slice of pineapple about 1.5 cm thick. Cut away the skin with a knife, following the curve, then remove the remaining little brown eyes with the tip of the knife, as they're prickly to bite into.
2. Remove the hard, fibrous core from the centre of the slice, then cut the flesh into 1 cm dice. Place them on kitchen paper for a few seconds so their juice doesn't flood the cheese.
3. Finely grate the zest of the half lime over the pineapple dice, taking only the green part (the white pith is bitter), then squeeze a few drops of juice over and mix gently.
4. Stir the cottage cheese in its tub with a spoon to spread the cream evenly between the curds, then tip it into a bowl and spread it out, making a slight hollow in the centre.
5. Spoon the pineapple dice into the centre, drizzle with a thin stream of honey, then scatter the desiccated coconut and pumpkin seeds over the whole surface so there's crunch in every spoonful.
6. Finely shred the mint leaves into thin strips and scatter them on top. Eat straight away to enjoy the contrast between the fresh cheese, the juicy pineapple and the crunchy seeds.