This is a perfect appetizer or light lunch – fresh, healthy and quickly done. Especially tasty in fall when plums are in season. But also works in summer with peaches.

Preparation time: 20 minutes

What you need:

1 lb. (500g) cottage cheese, or plain Greek yogurt (for those who don’t like the lumps in the cottage cheese, you can also smoothen it in the food processor)

1 tablespoons olive oil (substitute with chili oil if you have it)

1 medium zucchini, sliced and quartered

4 -6 plums (depending on size), black or purple, cut into wedges

½ teaspoon cumin

2 tablespoons balsamic vinegar

Freshly ground black pepper

Chili flakes

3 tablespoons roasted pumpkin seeds

Rustic bread or baguette for serving (optional)

How to do it:

In a medium bowl, mix cottage cheese/Greek yogurt with ½ teaspoon of freshly grounded pepper until well combined and creamy; add a bit of water if too stiff.

In a medium pot over medium-high heat, heat the olive oil; add the zucchini, a pinch of salt, cumin and sauté for about 5 minutes.

Add the plums, mix carefully and sauté for another 5-6 minutes until the zucchini are browned, and plums begin to caramelize.

Divide cottage cheese/Greek yogurt between 2-4 bowls (depending on the number of guests) and top it with equal amounts of the zucchini/plum mix. Sprinkle with some chili flakes and pumpkin seeds and drizzle with balsamic vinegar.

Serve with crusty bread or baguette.

Enjoy!