Mix “Glarner Grüessli” and Ziger butter, season with pepper, lemon juice and lemon zest, stir in herbs. Refrigerate.
Dry roast pumpkin and sunflower seeds in a frying pan until they are finely fragrant.
Wash lettuce hearts, spin dry, disassemble into individual leaves.
Place the lettuce on plates and drizzle with the vinaigrette, portion the Schabzigermousse with a tablespoon, arrange on the lettuce leaves. Garnish with sprouts, seeds and flowers. Serve toasted bread separately.