A bright and aromatic mezze dish that is layered with fresh herbs and feta
100g Persian flatbread (or toasted tortillas or pita bread)
50g walnuts, roughly chopped
100g feta, crumbled
25g mint, roughly chopped
25g basil, roughly chopped
25g tarragon, roughly chopped
3 tbsp pomegranate seeds, to garnish
For the dressing:
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
¼ tsp golpar (optional)
½ tsp sea salt
Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.
Toast the walnuts in a small pan over a medium heat for 2 mins. Add them to the bowl, along with the crumbled cheese and chopped herbs.
To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and ½ tsp black pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.
Leave the salad for 10 mins for the flavours to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.
Recipe: Yasmin Khan