Watercress, Cucumber and Feta Sandwiches (Persian P

Name: Watercress, Cucumber and Feta Sandwiches (Persian Piadine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
2
Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
3
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.
4
Season the salad with salt and pepper.
5
Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
6
To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce.
7
Fold the bread over the salad and slice the sandwiches in half on the bias.
8
Serve immediately.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Watercress, Cucumber and Feta Sandwiches (Persian Piadine) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Watercress, Cucumber and Feta Sandwiches (Persian Piadine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions