Total Time: +/-
500 g smooth full cream cottage cheese
zest and juice of 1 lemon
salt and pepper
4 ZZ2 tomatoes
15-20 fresh basil leaves
enough oil for shallow frying
4 slices of sourdough bread, toasted
2 Tbsp (30 ml) toasted sunflower seeds
zest of 1 lemon
Add the cottage cheese, lemon zest and juice to a mixing bowl and whisk well to combine. Season to taste with salt and pepper and then cover and place in the fridge until needed.
Slice a thin piece off the top and bottom of each tomato; run the tip of a sharp knife at an angle around the core to cut out and remove. Slice each tomato in half. Heat a large frying pan over medium high heat and add a splash of olive oil. Place the tomatoes cut side down into the pan and leave them to cook until they begin to char. Once charred, flip the tomatoes over and remove the pan from the heat, leave in the pan to cool slightly. The tomatoes should be tender but not falling apart.
Heat enough oil in a small pot or frying pan, enough to shallow fry the basil. When the oil is hot, add 2-3 basil leaves at a time but be careful because the oil will spit as there is moisture in the fresh leaves. Use the lid of a pot or a splatter shield to protect your hand if necessary. Fry the basil for 10-15 seconds until it looks glassy, then remove from the oil and drain on a paper towel.
Spread a generous layer of cottage cheese onto each slice of toast then top with two charred tomatoes each. Season with salt and pepper then garnish with fried basil leaves, a sprinkle of sunflower seeds and microgreens if using. Serve immediately.