Blanch the peas in boiling salted water for 60 seconds, then immediately transfer to an ice bath to preserve color and texture. Drain and pat dry.

In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, sea salt, and black pepper to emulsify.

Divide the cottage cheese equally between two serving bowls, smoothing the surface with the back of a spoon.

Arrange the blanched peas, diced cucumber, sliced radishes, and sugar snap peas across the top of the cottage cheese base.

Garnish the bowls with sliced green onions, minced dill, and mint chiffonade.

Drizzle the lemon vinaigrette evenly over the vegetables and cottage cheese.

Sprinkle with toasted sunflower seeds for added texture and serve immediately.