Watercress, Cucumber and Feta Sandwiches (Persian Piadine)

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2 tablespoons plain fat-free yogurt

1 tablespoon chopped mint, plus 8 mint leaves, torn or roughly chopped

1 teaspoon plus 1/2 tablespoon olive oil

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 

Kosher salt and freshly ground black pepper

2 pieces of whole-wheat lavash or other flatbread