spice up your life
PERSIAN CHEESE PLATTER
serves 4
16 radishes
8 spring onions generous handful of walnut halves
200g block of vegetarian feta cheese
4 sprigs of tarragon generous handful of mint leaves generous handful of basil leaves flatbreads or tortilla wraps, quartered, to serve
1 Using a small sharp knife, cut a deep cross in the top of each radish running down close to the base, then plunge into a bowl of cold water. Trim the ends of the green parts of the spring onions then trim the bulb end. Starting at the bulb end, cut a deep cross running halfway down the length of each spring onion. Plunge into the bowl of cold water with the radishes. Leave to soak
