Persian Herb Salad

The first step for this tasty salad is fresh baked bread. But the recipe for that comes later. You can easily use shop bought flat bread.

For a complete Iranian menu I needed something fresh as a starter. I decided on a salad. Fresh ones with a variety of herbs are often found on the cooking websites.
Usually fried or cooked vegetables are served on large platters to satisfy the first hunger of the guests.

Recipe for 3:
1 bunch coriander
1 bunch parsley
1/2 bunch dill
1/2 bunch rocket salad
1/2 bunch mint
50 g red currants
50 g chopped roasted pistachios
1 flat bread
1 small garlic clove
3 tbsp olive oil

Dressing:
3 tbsp fresh squeezed pomegranate juice
1 lemon juiced
2 tbsp honey
3 tbsp olive oil
Salt and pepper

Chop all herbs. Mix them and take 1 heaped tbsp and the oil and garlic and make a green oil out of it.
Open up the flat bread and spread the oil on top. Bake under a hot grill for 3 min. Rip it apart and toss into the salad bowl with the greens.
Add red currants and dressing and serve.