Mix the quark with the yoghurt and linseed oil until smooth. Season with herb salt and some freshly ground pepper. Wash the radish sprouts thoroughly, shake dry and roughly chop. Fold the radish sprouts under the quark and season with a little pepper and sea salt if necessary. Whether, and if so, how much salt you use depends on the one hand on the herbal salt used and on the other hand on your own taste. Radish sprouts taste similar to the real radishes, but a little finer and not quite as hot. Radish sprouts are very healthy and contain vitamins A, B1, B2, C, as well as iron, potassium, calcium, magnesium, niacin, sodium and phosphorus. * Corresponds to the amount from 1 tablespoon of seeds after 4-5 days of germination. Info: You can easily grow radish sprouts yourself from the seeds. This works particularly well in a special sprouting jar, which you can get cheaply in certain drugstores. However, you can also take a large screw-top jar (e.g. from morello cherries), wash it thoroughly and poke sieve-like holes in the lid with an opener for canned milk. After soaking, you have to put the glass so that the water can drain off. This is not a problem with the germination jars because they have a stand. A self-made germination jar has to be fixed in some other way, e.g. by raising the bottom of the glass with the help of a small cup. Germination instructions: Soak 1 tablespoon seeds in water for about 12 hours. Pour off the water and allow the seeds to germinate for 4-5 days at room temperature (18-22 ° C is optimal). It is important to rinse the germs 2-3 times a day with plenty of water and to pay attention to cleanliness. However, radish sprouts are very unsusceptible to germs because they contain essential oils that inhibit the growth of bacteria and mold.
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