Radish Spread with Toasted Sunflower Seeds

Instructions

1. 1

   Prepare the radishes

   Wash the radishes, trim off the ends, pat dry, and cut into small dice. Finely chop the chives and dill.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.