Appliance: Gaggenau Teppanyaki Cook time: 35 Minutes Servings: 4 Ingredients: Cottage cheese- 200g Crushed pepper- to taste Thyme- 2 sprig Salt- to taste Bell pepper- 2 medium each Oil- as required Onion- 2 Paprika Powder- to taste Grated cabbage- 10g Lemon wedges- to garnish Mint leaves- to garnish

Directions: Cut the cottage cheese into thick 2x2 inch square pieces. Cut bell peppers in a square shape. Pre heat the Gaggenau Teppanyaki at 200° C. The knob indicator will change from blinking orange to solid orange once the temperature is achieved. Drizzle oil on Teppanyaki. Once it is hot, add bell peppers and sauté until they are half-cooked. Sprinkle thyme, crushed pepper, salt and cottage cheese. Sauté until cottage cheese is soft and all the flavours are well combined. While the cottage cheese is getting cooked, in a separate bowl, take grated cabbage, add some oil, paprika powder, salt and crushed pepper for cabbage salad. Once the cottage cheese is cooked remove it in a serving bowl. Garnish with lemon wedges and mint leaves. Serve with cabbage salad.