Persian-style herb and cheese platter

Time 30 minutes
Yields Serves 6 to 8
Persian-style herb and cheese platter

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.

Adapted from “The Santa Monica Farmers Market Cookbook” by Amelia Saltsman.

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