(6 slices)

Portion size: 1 slice

  • 100 g green asparagus
  • 100 g young grean beans, stems cut off
  • 400 g baby spinach leaves
  • 5 - 10 ml chopped garlic (or to taste)
  • 15 - 20 ml dry gelatin  (20 ml on hot days)
  • 100 ml water
  • 500 g smooth low fat cottage cheese
  • Salt and freshly ground black pepper
  • 200 g small rosa tomatoes

Line a bowl of about 15 x 8 x 10 cm with cling wrap. Separately boil the asparagus and green beans, about 3 - 5 minutes, in salted water until al dente. Drain and let cool. Boil spinach in a little water until just cooked. Drain and squeeze out the water. Finely chop spinach and garlic in food processor. Soak gelatin in water and melt it over boiling water or in the microwave (20 seconds at maximum temperature). Mix spinach, cottage cheese and gelatin until smooth. Season to taste with salt and freshly ground black pepper. Spoon some into the bowl. Arrange asparagus on top, closely packed, then another layer of spinach. Then come the tomatoes, tightly packed, more spinach, then the green beans and finally some more spinach. Cover with cling wrap and let set overnight. Slice and serve.