Step 1Rinse and dry the herbs up to 6 hours ahead, wrap in paper towels, refrigerate.
Step 2Snip 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.