Curd Cheese Salad with Pumpkin Seeds and Basil

Preheat the oven to 160 degrees or start heating a dry non-stick pan over medium heat. Place the raw pumpkin seeds on a baking tray or in the hot pan and roast them in a controlled manner for approximately 3 to 5 minutes until they lightly change color and release their aromatic scent. Immediately transfer the roasted seeds to a flat plate to cool so they do not burn.

Wash the cucumber and peel it in stripes if desired, then chop into small cubes. Wash the cherry tomatoes and quarter them. Stack the fresh basil leaves and roll them into a log, then chiffonade into thin strips using a sharp knife. Prepare the zest of a well-washed lemon by grating it with the finest side of a grater, avoiding the white bitter part.

Place the curd cheese into a wide and deep mixing bowl. Add the chopped cucumbers, cherry tomatoes, and finely chopped fresh basil on top.

In a small sauce bowl, mix the extra virgin olive oil, freshly squeezed lemon juice, grated lemon zest, and sea salt with a whisk until all ingredients are completely integrated.

Drizzle the prepared aromatic olive oil sauce over the salad ingredients in the mixing bowl. Using a spatula, gently fold from bottom to top, taking care not to crush the ingredients.

Transfer the prepared high-protein and fresh salad to a stylish serving plate. Sprinkle the roasted and crunchy pumpkin seeds and nigella seeds on top and serve cold.