Start to finish: 15 minutes
1 cup whole milk cottage cheese
salt and pepper
2 bunches radishes
1 fennel bulb
¼ cup mint
Assorted cut vegetables for serving (we love carrots, celery and cucumber).
In a large bowl, mix together cottage cheese, salt and pepper. Set aside.
Cut off the top and bottom of each radish and discard the stems.
Wash the radishes and dry before slicing into thin rounds. You can do this carefully with a sharp knife or with a mandolin.
Cut fennel bulb in half and then into thin slices. Roughly chop mint.
Add sliced radishes, fennel and mint to bowl with cottage cheese. Stir to combine.
Cover bowl with plastic wrap and refrigerate for at least one hour. Serve chilled.