This healthy and delicious feta and herb platter is based on Sabzi Khordan, a common Persian side dish. Bunches of fresh herbs are served alongside feta, crunchy vegetables and nuts, and eaten in a chunk of flatbread. This fresh herb platter takes just minutes to prepare, and is an impressive but super easy dish – perfect for entertaining!
This vegetarian platter is so easy to make – and there is no cooking required! It is a great recipe to use up fresh herbs, is ready in 10 minutes, and looks really pretty too!
Whilst it is simple, this feta platter is most definitely not boring. Each mouthful is packed with flavour and textures. From salty feta, crunchy radishes, fiery onions and fragrant herbs.
It’s light and fresh, perfect for hot summer days, or enjoy as a starter/appetizer to your main dish.
Place the platter in the centre of the table, and let everyone help themselves to some flatbread, feta, walnuts, fresh herbs and crunchy vegetables. Pile the toppings on a torn piece of flatbread, roll up and enjoy!
Any herbs that you have access to! Here I used the herbs growing in my garden, but you can alter them to suit your taste and what you can pick up in your garden, market or local shops. Basil, Thai basil, purple basil, mint, dill, flat leaf parsley, dill, chives, tarragon, marjoram are all delicious!
Serve with a crusty baguette, or make soft chapatis. For a low carb option, serve on lettuce leaves.
- Making Ahead: I don’t recommend you make this platter ahead of time as the herbs will begin to wilt.
- Leftovers: You may have to pick over the herbs, but if there are bits leftover I like to toast the flatbread, break into pieces and make a fattoush style salad with them, any leftover herbs and feta and some cucumber; or sprinkle the herbs, feta and vegetables on top of nachos.
More easy recipes using herbs for you
If you enjoy cooking with herbs, and/or have a garden full of them, here are a few of our favourite recipes using them!
Sabzi Khordan (Feta Herb Platter)
- 200g (7oz) feta cheese
- 3-4 radishes sliced
- 4 spring onions (scallions or green onions), but into thirds/quarters
- small bunch fresh herbs: basil, coriander (cilantro), flat leaf parsley, mint, dill, tarragon Try to use at least 4 types of herbs, if you can.
- 55g (½c) walnuts
- flatbread to serve
- Place the feta on a serving platter.
- Slice the radishes and spring onions and place around the feta.
- Wash the herbs and remove any thick stems, then place them on the platter in bunches.
- Add the walnuts, and serve with flatbread.
- This dish is best eaten straight away as the herbs can begin to wilt if left out too long.