Fetta, honey and date dip

Cooking Vegetarian Fetta, honey and date dip

This starter contains crumbled feta, chopped olives, pines nuts and dates. The preserved lemon cuts through the rich creamy taste.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Set aside 1 tablespoon each of the chopped dates, olives and pine nuts.
  2. Place fetta, parsley, preserved lemon, oil and the remaining dates, olives and pine nuts in a medium bowl. Season with pepper. Stir to combine. Transfer to a serving plate.
  3. Drizzle dip with honey. Top with reserved dates, olives, pine nuts, extra preserved lemon and extra parsley. Serve with toasted crusty bread and chopped vegetables.

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5 fresh medjool dates, pitted, chopped
1/3 cup mixed olives, pitted, drained, chopped
1/3 cup pine nuts, toasted
200g Danish fetta, crumbled
1 tbsp fresh flat-leaf parsley leaves, finely chopped, plus extra to serve
2 tsp preserved lemon rind, finely chopped, plus extra wedges to serve
2 tbsp extra virgin olive oil
1 1/2 tbsp honey
Crusty bread, toasted, to serve
Vegetables, chopped, to serve

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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