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Blueberry and cottage cheese salad

Blueberry and cottage cheese salad


Cheese and berries may sound unusual, but they go together really well

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1770kj 425kcal
  • Fat
    High 39%
  • Saturates
    Low 21%
  • Sugar
    Med 39%
  • Salt
    Low 39%

% of adult’s reference intake | Carbohydrates per serving : 23g


  • 2 tbsp flaked almonds
  • 1 clove garlic, finely chopped
  • 3 tbsp Co-op olive oil
  • 250g Co-op cottage cheese
  • 1/2 tsp dried mixed herbs
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • Zest and juice of 1/2 lemon
  • Freshly ground black pepper
  • 120g Co-op rocket
  • 125g Co-op British blueberries
  • 1/2 ripe pear, cored and thinly sliced


  1. Gently toast the almonds in a dry nonstick pan for 2 mins until lightly browned, then set aside
  2. Heat the garlic and 1 tbsp of the olive oil on a high heat, and sizzle for 1-2 mins
  3. Put the garlic in a bowl along with the cheese and mixed herbs, and stir well
  4. Add the remaining olive oil to a bowl along with the red wine vinegar, maple syrup, mustard and lemon zest and juice
  5. Season with black pepper and whisk together
  6. Pour half the dressing over the rocket, toss and arrange in a serving dish
  7. Place the cheese in the centre, then add the almonds, blueberries and pear, and spoon over the rest of the dressing

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