[vc_row][vc_column][vc_column_text]Exam time gets stressful, but it’s important to still eat healthy. Here’s the perfect snack to munch on during your study break. [vc_empty_space height=”20″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]50g low fat cottage cheese/ ricotta cheese

2 rye cracker breads

1 small handful lettuce leaves

½ medium cucumber, sliced

4 cherry tomatoes, halved [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]To serve, spread the cheese over the cracker breads and top with chopped veggies. [mkdf_accordion_tab icon_pack=”” title=”Variation”][vc_column_text]

Egg & Cucumber Cracker bread

Place the egg in a saucepan and fill with cold water until it covers the egg by 2cm. Bring to the boil over high heat. Reduce the heat to low and simmer with the pot pan covered for about 7-8 minutes. Remove the egg with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the egg to crack the shell and peel. Slice into rounds.

To serve, top crispbreads with the lettuce, cucumber and egg.

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