Recipe courtesy of Frank Stitt
Watercress, Cucumber and Feta Sandwiches (Persian Piadine)
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 414 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 23 milligrams
- Sodium
- 785 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 4 grams
- Protein
- 14.5 grams
- Sugar
- 4 grams
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the 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 the lemon juice, to taste. Season the salad with salt and pepper.
- Lay the lavash on a 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.