Ingredients

• 4-5 pieces Persian flatbread (or toasted tortillas or pitta bread)
• ½ cup walnuts, roughly chopped
• Scant cup feta, crumbled
• I small bunch mint, roughly chopped
• 1 small bunch basil, roughly chopped
• 1 small bunch tarragon, roughly chopped
• 3 tbsp. pomegranate seeds, to garnish
• 2 tbsp. balsamic vinegar
• 3 tbsp. extra-virgin olive oil
• ¼ tsp. golpar (optional)
• ½ tsp. sea salt
• ½ tsp. black pepper

Instructions

1. Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.
2. Toast the walnuts in a small pan over a medium heat for 2 minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs.
3. To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and 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.
4. Leave the salad for 10 minutes for the flavors to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.