Name: Fetta, honey and date dip
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 5 fresh medjool dates, pitted, chopped; 82.50 ml mixed olives, pitted, drained, chopped; 82.50 ml pine nuts, toasted; 200g Danish fetta, crumbled; 20.00 ml fresh flat-leaf parsley leaves, finely chopped, plus extra to serve; 2 tsp preserved lemon rind, finely chopped, plus extra wedges to serve; 36.40 gm extra virgin olive oil; 42.90 gm honey; Crusty bread, toasted, to serve; Vegetables, chopped, to serve

Fetta, honey and date dip

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Feta, olives, pine nuts, dates, and preserved lemon create a bold and creamy starter.

Ingredients:

5 fresh medjool dates, pitted, chopped
82.50 ml mixed olives, pitted, drained, chopped
82.50 ml pine nuts, toasted
200g Danish fetta, crumbled
20.00 ml fresh flat-leaf parsley leaves, finely chopped, plus extra to serve
2 tsp preserved lemon rind, finely chopped, plus extra wedges to serve
36.40 gm extra virgin olive oil
42.90 gm honey
Crusty bread, toasted, to serve
Vegetables, chopped, to serve

Instructions:

Reserved 1 tablespoon each of chopped dates, olives, and pine nuts.
Combine fetta, parsley, preserved lemon, oil, remaining dates, olives, and pine nuts in a medium bowl. Season with pepper and mix well. Serve on a plate.
Drizzle the dip with honey, then top it with reserved dates, olives, pine nuts, extra preserved lemon, and extra parsley. Serve alongside toasted crusty bread and chopped vegetables.

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