Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 16

My childhood accompaniment to this was fresh walnuts rather than almonds, the flesh tender, sweet and white, the skin fine and easy to peel. Toasted almonds make a lovely alternative, and toasted pecans would be gorgeous, too. You can glaze them with a little of the orange blossom syrup, if you like, poured hot over the hot nuts.

As for the feta, all you need is a good, fat chunk of it – I neaten it up with a very sharp knife but you could do the opposite and break it up roughly. The scattering of a few dried rose petals on top and a drizzle of the orange blossom syrup confirms it in its Middle Eastern place, despite using the milder, Danish feta.

SERVES 6–8

60g blanced almonds, slivered

18–24 Medjool dates

150g–180g Danish feta cheese

1 tablespoon Orange Blossom Syrup

a few dried rose petals, if available

Toast the almonds in a large, dry, frying pan over a gentle heat for about 8 minutes, until pale gold. Arrange the dates on a plate, pyramid like, with the toasted almonds scattered over them. Put the chunk of feta on a separate plate and drizzle the orange blossom syrup over it, then add a scattering of dried rose petals, if using.

Serve with the shortbread biscuits on, replacing the lemon myrtle with the finely grated zest of 1 orange and a few drops of orange oil, if available.