Fragrant Mixed Herb and Flatbread Salad (Domaaj)

Name: Fragrant Mixed Herb and Flatbread Salad (Domaaj)
Yield: 4 servings
Ingredients: 1 4-5 pieces Persian flatbread (or toasted tortillas or pitta bread); 1 ½ cup walnuts, roughly chopped; 1 Scant cup feta, crumbled; 1 I small bunch mint, roughly chopped; 1 1 small bunch basil, roughly chopped; 1 1 small bunch tarragon, roughly chopped; 1 3 tbsp. pomegranate seeds, to garnish; 1 2 tbsp. balsamic vinegar; 1 3 tbsp. extra-virgin olive oil; 1 ¼ tsp. golpar (optional); 1 ½ tsp. sea salt; 1 ½ tsp. black pepper

From the kitchen of Carly

Torn flatbread soaks up bright vinaigrette while fresh herbs, walnuts, and feta do the heavy lifting. Let it sit ten minutes so the bread softens into something almost bread-salad. Pomegranate seeds add a final tart pop.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14-5 pieces Persian flatbread (or toasted tortillas or pitta bread)
1½ cup walnuts, roughly chopped
1Scant cup feta, crumbled
1I small bunch mint, roughly chopped
11 small bunch basil, roughly chopped
11 small bunch tarragon, roughly chopped
13 tbsp. pomegranate seeds, to garnish
12 tbsp. balsamic vinegar
13 tbsp. extra-virgin olive oil
1¼ tsp. golpar (optional)
1½ tsp. sea salt
1½ tsp. black pepper

Instructions

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.