Instructions
Follow the steps and taste along the way.
Prepare the radishes
Wash the radishes, trim off the ends, pat dry, and cut into small dice. Finely chop the chives and dill.
Toast the seeds
Add the sunflower seeds to a dry pan and toast them for 2 to 3 minutes over medium heat. Stir frequently; when they are lightly golden and fragrant, transfer them to a plate to cool.
Mix the base
In a bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, and lemon juice. Add the salt and black pepper and stir until combined; the mixture may remain slightly lumpy.
Finish the spread
Stir the diced radishes, chives, dill, and 18 g of the cooled seeds into the base. Taste: the spread should be refreshingly tart and only mildly salty.
Chill and serve
Cover the bowl and refrigerate the spread for 15 minutes. Before serving, let it stand at room temperature for 5 minutes and sprinkle with the remaining 7 g of seeds.
