Noon Panir Sabzi Board

Ready-cooked bread with cold feta, fresh greens and optional walnuts.

Preparation: 12 min · Cooking: 2 min · Total: 14 min · 2 servings

Ingredients

• 100 g Ready-cooked flatbread
• 50 g Pasteurized feta
• 10 g Ready-to-eat walnut halves (optional)
• 20 g Radishes
• 10 g Green onion
• 10 g Fresh basil
• 5 g Fresh mint
• 5 g Fresh tarragon

Instructions

1. Wash the produce

   Wash the measured radishes, onion and herbs under potable running water. Drain well; washing does not sterilize produce. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

   Drain well; washing does not sterilize produce.

2. Slice the vegetables

   Dry and slice radishes thinly. Trim green onion and cut into finger-length pieces with clean tools.

   Trim green onion and cut into finger-length pieces with clean tools.

3. Keep the cheese cold

   Check that feta is made with pasteurized milk and within its use-by date. Cut into pieces and keep at 4°C or colder until assembly.

   Cut into pieces and keep at 4°C or colder until assembly.

4. Warm the first side

   Put ready-cooked bread in a dry skillet over medium-low heat. Check after 30–60 seconds; warm without drying it out.

   Check after 30–60 seconds; warm without drying it out.

   Warm the first side: 30 seconds

5. Warm the other side

   Turn the bread and check after another 30–60 seconds, then remove from heat. Warm further pieces in batches.

   Warm further pieces in batches.

   Warm the other side: 30 seconds

6. Arrange bread and feta

   Place warm bread beside the cold feta on a clean food-contact serving board. Do not heat the whole board.

   Do not heat the whole board.

7. Add greens and optional nuts

   Group the dry herbs, radishes and onion beside the cheese. Add only the measured optional ready-to-eat walnuts if using.

   Add only the measured optional ready-to-eat walnuts if using.

8. Serve immediately

   Serve immediately as two base portions. Refrigerate perishable leftovers promptly; discard after more than 2 hours out of refrigeration, or 1 hour above 32°C.

   Refrigerate perishable leftovers promptly; discard after more than 2 hours out of refrigeration, or 1 hour above 32°C.

Tips

• Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

Common mistakes

• Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.

Substitutions

• Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.

Storage

Keep feta and prepared produce at 4°C or colder; use within 2 days or earlier label limits. Refrigerate promptly and discard after more than 2 hours without chilling, or 1 hour above 32°C.

Reheating

Serve cold or as described in the final step; do not reheat the assembled board, salad or brittle.

About this recipe

Ready-cooked bread with cold feta, fresh greens and optional walnuts.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.