Iranian herb and feta salad recipe

Here's a starter that's as simple as it gets – bunches of all the first spring herbs, a heap of feta and piles of warm pitta. It's a brilliant way to start a huge feast at Easter.

serves 10-12 as a starter

• 250g feta cheese
• a few chilli flakes
• 30g flat-leaf parsley
• 30g mint
• 30g fresh chives
• 30g tarragon
• 30g coriander
• 30g watercress
• 2-3 heads of chicory, leaves separated
• 200g black olives

to serve

• 20 warm pitta breads, halved and split open
• bottle or jug of fruity extra virgin olive oil
• 3 lemons, cut into wedges

Crumble the feta and place in a heap on a large serving plate. Scatter over a few chilli flakes.

Arrange the bunches of herbs, the watercress and chicory leaves around the feta and pile the olives on the side.

With a basket of warm pitta and the olive oil and lemon wedges alongside, each person takes a pitta pocket and stuffs in a mix of herbs and leaves, a spoonful of cheese and a couple of olives, then drizzles it with olive oil and a squeeze of lemon.

This recipe features on p.31 of Sarah's Food for Friends and Family cookbook