Spicy Lupine Muesli with Cottage Cheese

Ingredients

• 30 g hazelnut kernels (2 tbsp)
• 1 tbsp Coconut oil
• 75 g lupine flakes or soy flakes (5 tbsp)
• 45 g buckwheat groats (3 tbsp)
• 1 tbsp agave syrup
• Salt
• Pepper
• Cayenne pepper
• 1 small cucumber (400 g)
• 350 g cherry tomatoes
• 20 g sprouts (e.g., alfalfa, radish sprouts)
• 400 g cottage cheese (10% fat)
• 200 g yogurt (3.5% fat)
• 3 tbsp olive oil
• 1 tbsp Lemon Juice
• 5 g chives (1 handful)

Instructions

1. 1.

   Chop hazelnuts. Heat coconut oil in a pan. Toast lupine flakes, hazelnuts and buckwheat groats while stirring for about 5 minutes over medium heat. Mix in agave syrup, season with salt, pepper and cayenne pepper, then let the crunchy muesli cool.

2. 2.

   Meanwhile peel, wash, lengthwise quarter cucumber, deseed and slice quarters into thin cross‑sections. Wash cherry tomatoes and quarter them. Rinse sprouts thoroughly and drain well.

3. 3.

   Combine cottage cheese with yogurt, olive oil, salt, pepper and lemon juice. Wash chives, pat dry and cut into fine ribbons. Set aside 3 tbsp of ribbons; fold the remaining ribbons into the yogurt‑cheese mixture. Season the cream with salt and pepper, serve in bowls, top with cucumber and tomato slices, then sprinkle with muesli and sprouts.