A refreshing salad with a bit of protein.
It takes a while to prepare - most of the time you just have to wait until things rest. This is great as a side to some grilled or braised meat, but on Summer evenings just on its own, it is a wonderful cool treat.
200 g cottage cheese
250 ml whole milk
1 tsp rapeseed oil
a pinch Szechuan pepper
1 tsp salt
1 tsp sugar
Use a mandoline to make ultra thin slices from the cucumber, do not peel it.
Have a Ziplock bag ready and place the sliced cucumbers with the salt and sugar in, close the bag and give it a good rub. Set aside for 4 hours, then use a colander and wash away the liquid, drain.
In a bowl add cottage cheese to the milk and stir until the cheese curds have sepated. Let it sit in the milk for 1 hour. Use a sieve and a bowl and pour the mix in. Drain the coheese well and you have fine little curds.
In smaller bowls serve single portions of cucumber, season to taste and sprinkle some cheese on top.
Put rapeseed oil and pepper into the milk and use a stick blender to make a foam just before you bring the salad together. Pour some of it over each portion.
Grate some lemon zest on top.