Persian Fresh Herb Platter with Radishes, Walnuts and Feta

What you need

• 60 g (1/2 cup) walnuts, halves
• 1 bunch fresh mint, small bunch
• 1 bunch fresh basil, small bunch
• 1 bunch fresh tarragon, small bunch
• 1 bunch flat-leaf parsley, small bunch
• 1 bunch fresh cilantro, small bunch
• 6 green onions, roots trimmed
• 8 radishes, trimmed, leaves left on if fresh
• 3 Persian cucumbers, or 1 small English cucumber
• 200 g (7 oz) feta, in one piece or in thick slices
• 1 tbsp extra-virgin olive oil
• 4 pieces lavash, or other thin flatbread

Method

Restated from the original video

1. 1

   Put the walnuts in a bowl, cover with cold water and soak for at least 1 hour, up to 4 hours. This makes them softer and sweeter.

2. 2

   Pick the mint, basil, tarragon, parsley and cilantro into sprigs. Wash them and the green onions in cold water.

3. 3

   Dry the herbs and green onions thoroughly in a salad spinner or on clean towels. Wet herbs go limp and bruise.

4. 4

   Cut the cucumbers lengthwise into quarters. Halve the radishes if large.

5. 5

   Drain the walnuts and pat them dry.

6. 6

   Arrange the herbs, green onions, radishes and cucumbers in loose piles on a large platter.

7. 7

   Put the feta on a small plate, drizzle with the olive oil and set it on the platter, with the walnuts in a small bowl beside it.

8. 8

   Serve right away with the lavash. Each person tears the lavash and wraps a few herbs, a bite of feta and a walnut inside.

Imported from familyspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.