In a non-stick frying pan, toast the pumpernickel over a medium-high heat for approx. 4 mins., stirring constantly, leave to cool. Mix the apple, lemon juice and linseed in a bowl.
Layer the pumpernickel and cottage cheese in the jars. Top with the pieces of apple, radish and asparagus. Garnish with cress.
Combine the lemon juice with all the other ingredients up to and including the wild garlic, season. Drizzle the dressing over the salad.