Redefining simplicity!

Directions

1. For Coulis - Start by charring the bell peppers over a medium flame on your gas range( Or in a barbecue, whatever works for you), and let it get 80% black in colour by continuous movement of the bell pepper for charring it equally from all sides. Don't confuse it with burning, this is just the initial process for flavour extraction. Once you have reached that stage, peel the skin and cut it ( No seeds) Now, take a blender, put these peeled bell peppers + Olive oil + Salt in it and blend it to a puree. Check the consistency, if needed, add more olive oil.
2. For the Cottage cheese - Take a mortar and pestle and start working on it. First, put in the Cottage cheese and soften it. Post this, add the garlic cloves, basil, salt, charoli seeds ( Roasted ), cumin and pepper. Crush everything by hand with the pestle and keep on blending them together until a perfectly homogeneous mass is formed. Once done, add some olive oil and shape this mixture into a log like shape or in any other shape, you would like to present it in.
3. Once these two things are done, you can steam some finely sliced zucchini and plate it up altogether and garnish it with some micro greens or edible flowers.