1 Roast pine nuts in a dry skillet until golden brown and let cool on a plate.
2 Meanwhile, stir quark and mineral water with a fork in a bowl until smooth.
3 Rinse zucchini, dry with paper towels, cut into thin sticks and add to cheese.
4 Rinse parsley and mint, shake dry, pluck off leaves, chop finely and add to cheese.
5 Chop cooled pine nuts finely and add to cheese. Mix everything well and season with salt and pepper.
6 Spread zucchini and herb cheese spread on whole-wheat bread and serve immediately.