Ingredients

• 1 cup Kemps 4% Cottage Cheese
• salt and pepper
• 2 bunches radishes
• 1 fennel bulb
• ¼ cup mint

How to

• 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.

Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at halfandhalfmag.com.