I just ate these wraps sat in the garden soaking up the sun, and the mix of herbs, nuts and a pop of juicy fruit made it feel like being on holiday. They’re inspired by a tasty, tasty side dish I had in a Persian restaurant on a random trip to Merton. Just a simple plate of feta, herbs and walnuts, it was delicious. I picked up some Lebanese wholemeal flatbreads from the Turkish shop down the road to bulk it up; their rough, sandpapery texture goes really well with the herb-cheese-nut mixture. It was all a bit too dry, so we hit on the genius idea of chopping up watermelon into tiny cubes, they add some much-needed moisture and a dash of sweetness.
Ingreds
1/2 block of feta, cubed
a couple of 1cm slices of watermelon, cubed
mint/parsley/coriander/watercress/lettuce (whatever you’ve got)
Lebanese flatbreads
walnuts
sesame seeds
dribble of oil
salt/pepper to taste
Toss all the fillings together and lay on the flatbread, roll and repeat as many times as necessary. Enjoy!
