Fragrant Mixed Herb And Flatbread Salad Domaaj Food

FRAGRANT MIXED HERB AND FLATBREAD SALAD (DOMAAJ)

Fragrant Mixed Herb and Flatbread Salad (Domaaj) image

The salad works best with strips of Persian flatbread, but if you don't have time to make your own, and can't find any in the shops, then plain tortillas work just as well. The addition of golpar, with its citrusy aroma, really lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavour, so try and track some down if you can.

Provided by Yasmin Khan

Categories Persian New Year Appetizer Flat Bread Salad Walnut Mint Basil Pomegranate

Yield Serves 4 as a starter

Number Of Ingredients 13

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
For the dressing:
2 tbsp. balsamic vinegar
3 tbsp. extra-virgin olive oil
¼ tsp. golpar (optional)
½ tsp. sea salt
½ tsp. black pepper

Steps:

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 minutes. 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 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 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.

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