Feta cream with sunflowers

For our workshop on Saturday, I had made this feta cream, which I first had at Cafe Moulés. I promised to post the recipe here. It is so simple, but tastes absolutely amazing. Serve it with homemade crispbread or stone-age bread and your guests will love you! This makes a pretty big portion. I think it serves 12 - 15 people if served as a snack or on a tapas platter.

1 package of feta cheese in a block
250 g sour cream 18%
100 g roasted sunflower seeds
3 cloves of garlic
1 tablespoons lemon juice

Blend creme fraiche with feta cheese, lemon juice and garlic. Toast the sunflower seeds and fold them into the cream. Can keep for a week in the fridge if not eaten before then.