1 bunch each Persian or regular mint, tarragon, Persian leek-chive, pepper cress and/or cilantro 1 pound feta cheese 1/2 pound halvah (optional) 8 pita, 2 large flatbreads or 1 large lahvosh 1 bunch radishes, sliced 1 bunch small spring or green onions, white part only, halved or quartered lengthwise

Step 1 Rinse and dry the herbs up to 6 hours ahead, wrap in paper towels, refrigerate.

Step 2 Snip the herbs into large sprigs or individual leaves, discarding tough stems.

Step 3Cut the cheese and halvah into one-fourth-inch-thick slices and tear the bread into serving-size pieces.

Step 4Arrange the herbs, radishes, onions, cheese, halvah and bread on a platter. To eat, place a slice of cheese, several herb sprigs, a radish slice or two, some onion and halvah onto a piece of bread.

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