Watercress, Cucumber and Feta Sandwiches (Persian Piadine)

By garciamoss

Ingredients

• 2 pieces of whole-wheat lavash or other flatbread
• 1 teaspoon plus 1/2 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons plain fat-free yogurt
• 1 tablespoon chopped mint, plus 8 mint leaves, torn or roughly chopped
• 1 heaping cup watercress leaves
• 4 to 5 basil leaves, torn or roughly chopped
• 2 dill sprigs, torn or roughly chopped
• 1 teaspoon snipped chives
• 2 scallions, cleaned and thinly sliced
• 1 cucumber, peeled and thinly sliced
• 2 radishes, thinly sliced
• 1/3 cup crumbled feta cheese
• 4 walnut halves, toasted and coarsely chopped
• 1/2 lemon

Preparation

Step 1

Preheat oven to 400 degrees F. Position a rack in the center of the oven.

Whisk together the yogurt, chopped mint and teaspoon oil in a small bowl and set yogurt dressing aside.

In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with ½ tablespoon olive oil and lemon juice, to taste. Season salad with salt.

Lay the lavash on baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.

To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.