Cottage Cheese with Apple, Ginger Honey and Crunch

Serves 2 (hungry people) or 4 (as a snack)

1/4 cup / 50 g buckwheat groats
1/4 cup / 35 g hazelnuts, roughly chopped
1/2 tsp sea salt
1 cup / 250 g cottage cheese
1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt)
1 large apple
1 1/2-2 tbsp honey
1 tbsp tahini
1/2–1 tsp freshly grated ginger
1/2 tsp ground cardamom

Dry toast buckwheat groats, hazelnuts and salt in a skillet or sauce pan on medium heat for approx 10 minutes, stir every now and then. While it’s toasting, divide the cottage cheese on two plates or four bowls. Discard the core from the apple and chop it in roughly 1/2 inch / 1 cm pieces. Scatter the apple pieces over the cottage cheese. When the buckwheat and nuts smell fragrant and look golden, turn off the heat and scatter it over the cottage cheese and apple. Without rinsing the skillet/saucepan, use the after-heat in the pan to stir together tahini, honey, ginger and cardamom – it only need a little heat to combine easily. Drizzle generously over the two plates and finish with a sprinkle of cinnamon. Dive in!