1. Put the potatoes into salted boiling water for approximately 20 minutes until they are cooked.
  2. Set aside and leave to cool
  3. Steam the green beans for approx 15 – 30 minutes and set aside to cool
  4. To prepare the sauce, in a bowl mix the cottage cheese, crushed garlic, olive oil and lemon and season to taste.
  5. Finely slice the red onion and in a salad bowl mix the cold potatoes and green beans. Add the sliced red onion.
  6. Cut the Emmental into large cubes and make into skewers
  7. Sprinkle curry powder onto the cheese and grill on the BBQ for 1 to 2 minutes until the cheese softens.
  8. Serve with the salad and cheese sauce


Food, styling and photo credit ©A. Roche/ A. Bretin/ Cniel