FOOD | SEASONAL STARS
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Need to know Use a small, sharp knife to remove the pits. S T UF FE D DAT ES WIT H G OAT’S CHE ESE & ALMONDS
RECIPES ANNA O’SHEA PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING JENNA LEITER PROP STYLING MORAG FARQUHAR
Serves 8 as a nibble (makes 32) Takes 15 mins Cost per serve 76p 2 tbsp clear honey 5g fresh thyme, leaves picked 400g pack Tesco Finest Medjool and Zamli Dates 32 blanched almonds 100g soft goat’s cheese
1 Heat the honey and most of the thyme leaves in a small pan until warm. Add a pinch of salt; set aside while you prepare the dates. 2 Use a small knife to cut a slit lengthways into the side of each date. Remove the stone and replace with a blanched almond. Spread some of the goat’s cheese into the gap, then sit, cheese-side up, on a platter. Drizzle over the honey and scatter with a few more thyme leaves to serve. Each serving (4 dates) contains Energy
Fat
850kJ 201kcal 10%
5g 7%
Saturates
Sugars
Salt
2g 29g 0.3g 10% 33% 4%
of the reference intake. See page 144. Carbohydrate 34g Protein 4g Fibre 4g
For more date recipes, visit tesco.com/realfood
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