- 1 ounce
- ½ bunch
- 7 ounces
- 1 tablespoon
Pumpkin seed oil (preferably from Austria)
Toast the pumpkin seeds in a dry skillet, stirring frequently, until fragrant and beginning to pop. Remove from heat and let cool.
Set aside about 1/4 of the pumpkin seeds for garnish. Chop the remaining seeds. Peel the garlic and finely chop. Rinse the chives, shake dry and cut into slices diagonally.
Mix together chopped pumpkin seeds, garlic and chives in a bowl with the quark and pumpkin seed oil. Season with salt and pepper. Garnish with reserved pumpkin seeds. Serve with whole-wheat bread - or baked potatoes, as desired.