Dry roast coriander seeds, 2 tsps white sesame seeds, 1 tsp black sesame seeds and ½ tsp sea salt till fragrant. Remove from heat and cool.
Grate cottage cheese into a bowl. Mash with your hands.
Add hung yogurt, 1 tbsp olive oil, sea salt and crushed peppercorns to the cottage cheese and mix well. Refrigerate the mixture.
Finley chop chives.
Coarsely crush dry roasted spices in a mortar with a pestle.
Take 2 tsps of crushed spice mixture in another bowl. Add remaining black and white sesame seeds, crushed red chillies and chopped chives and mix well.
Tear salad leaves and place in another bowl. Add bean sprouts and toss. Place the salad on a serving dish.
Grease your palms with olive oil. Divide the cottage cheese mixture into small equal portions and shape them into balls. Coat some of the balls in the remaining crushed spice mixture and let some of the balls be as it is. Place the prepared cottage cheese balls on the bed of salad.
To make dressing, take lemon juice in a bowl. Add salt and 3 tsps olive oil and mix well.
Drizzle dressing on top of the salad and serve immediately.