Recipe: Persian-Style Herb and Cheese Platter

PERSIAN-STYLE HERB AND CHEESE PLATTER

1 bunch each Persian or regular mint, tarragon, Persian leek-chive, pepper cress and/or cilantro
1 pound feta cheese
1/2 pound halvah (optional)
8 pita, 2 large flatbreads (or 1 large lahvosh)
1 bunch radishes, sliced
1 bunch small spring or green onions, white part only, halved or quartered lengthwise

Rinse and dry the herbs up to 6 hours ahead, wrap in paper towels, refrigerate.

Snip the herbs into large sprigs or individual leaves, discarding tough stems.

Cut the cheese and halvah into one-fourth-inch-thick slices and tear the bread into serving-size pieces.

Arrange the herbs, radishes, onions, cheese, halvah and bread on a platter.

To eat, place a slice of cheese, several herb sprigs, a radish slice or two, some onion and halvah onto a piece of bread.

Makes 6-8 servings
Adapted from source: The Santa Monica Farmers Market Cookbook by Amelia Saltsman