BAKE THE CHEESE

1. Dry the cheese (or two smaller ones) well with paper towels.
2. In a small bowl, mix all the spices: thyme, oregano, garlic, ground sweet pepper, turmeric, a pinch of salt, and freshly crushed black pepper. Mix with oil.
3. Spread the cheese with a mixture of oil and spices so that it is evenly covered on all sides. Leave to stand for an hour and soak in the spices.
4. Preheat the oven to 180 ᵒC. Line the baking form with baking paper.
5. Place on baking paper and bake in a preheated oven for about 35-40 minutes (25-30 minutes if using smaller cheese). The cheese must be toasted on the surface and soft and warm on the inside.
6. Serve hot or cold, sliced. You can choose fresh vegetables or salads for garnish.

PREPARE THE SALAD

1. Preheat the oven to 180 ᵒC. Line the baking form with baking paper.
2. Peel the sweet potatoes and cut into medium-sized cubes. Mix with a spoonful of olive oil, salt and freshly crushed black pepper. Spread in one layer on a baking form lined with parchment paper. Bake in a preheated oven for about 15-20 minutes until soft (baking time will depend on the size of the pieces).
3. While the sweet potatoes are baking, prepare the sauce. Put all the ingredients for it in a jar, screw it on tightly and shake well until you get a sauce of uniform consistency.
4. Spread the spinach leaves on the plates. Top with lightly chilled fried sweet potato cubes, finely chopped red onions and dried cranberries.
5. Arrange the sliced ​​still warm fried cottage cheese on top of the salad, sprinkle with the sauce and serve immediately.