Human rights campaigner-turned-food-writer Yasmin Khan is on a mission to change perceptions of Iran - and she's starting in the kitchen. Here is one of the recipes from her new cookbook, The Saffron Tales, to try.

(Serves 4 as a starter)

100g Persian flatbread (or toasted tortillas or pitta bread)
50g walnuts, roughly chopped
100g feta cheese, crumbled
25g bunch mint, roughly chopped
25g bunch basil, roughly chopped
25g bunch tarragon, roughly chopped
3tbsp pomegranate seeds, to garnish
For the dressing:
2tbsp balsamic vinegar
3tbsp extra-virgin olive oil
1/4tsp golpar (optional)
1/2tsp sea salt
1/2tsp black pepper


Using a pair of scissors, cut the flatbread into small jagged pieces and place them in a large bowl.

Toast the walnuts in a small pan over a medium heat for two minutes. Add them to the bowl, along with the crumbled cheese and chopped herbs.
To make the dressing, whisk the balsamic vinegar, olive oil and golpar (if you are using it) with the salt and pepper. Drizzle the dressing over the salad and then get your hands in there, giving the whole thing a good stir to evenly distribute it.

Leave the salad for 10 minutes for the flavours to soak into the bread, then taste and adjust the seasoning. Garnish with a generous sprinkling of pomegranate seeds just before serving.

The Saffron Tales by Yasmin Khan is published in hardback by Bloomsbury, priced £26. Available now​