Zubereitung

1. 1

   Toast the pumpkin seeds in a dry pan over medium heat until they smell nutty and start to pop. Tip them onto a plate right away so they stop cooking.

2. 2

   Halve the cucumber lengthwise, scrape out the watery seeds with a spoon and slice the halves into thin half-moons. Halve the cherry tomatoes and cut the bell pepper into narrow strips.

3. 3

   Whisk the olive oil with the juice of the lemon, salt and plenty of black pepper until the dressing comes together into a glossy emulsion.

4. 4

   Divide the cottage cheese between four bowls and arrange the vegetables around it. Spoon over the dressing, scatter the pumpkin seeds on top and finish with finely snipped chives.