Place a non-stick pan over medium heat and add the seed mix. Toast, shaking frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and set aside to cool.
While the seeds toast, thinly slice the cucumber and chop your chosen herbs finely. Prepare all toppings so they're ready to assemble.
In your small mixing bowl, scoop in the Greek yogurt. Use the back of a spoon to smooth it out into an even layer.
Sprinkle the toasted seeds generously over the yogurt, allowing their shiny, crispy texture to contrast with the creamy base.
Arrange the crisp cucumber slices on one side of the bowl, and scatter the chopped herbs across the surface for fresh aroma.
Drizzle the olive oil over the toppings, allowing it to seep into the yogurt and add a fruity, aromatic note.
Finish by sprinkling a pinch of flaky sea salt and freshly ground black pepper over the bowl. Add optional crumbled feta or chili flakes if desired for extra flavor.
Serve immediately with a spoon, allowing the textures of crunchy seeds, cool yogurt, and crisp vegetables to shine in every bite.
