Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start
to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
Beat the goat’s cheese with the milk to soften it, then add a little seasoning if
needed. Tip half into a small bowl (glass, if you have one, to show off the layers)
and scatter with half the seeds and a few torn mint leaves. Repeat the layer and
serve with a bowl of cold radishes and toasted pittas or bread.