Makes 12-18 | prep 10 mins | total time
- 16 almonds
- 8 walnuts
- 16 dates
- 25g pistachios, finely chopped
- Preheat the oven to 140°C, fan 120°C, gas 1. Tip the almonds and walnuts onto a baking tray and roast for 8-10 minutes until lightly golden. Leave to cool.
- Make a cut lengthways into the dates, remove the stones and add two almonds or a walnut to the middle. Arrange on a serving plate with the labneh, if using. Scatter over the pistachios and rosebuds (if using).
- Serve with mint tea and other dried fruits – apricots, figs or sultanas.
Tip How to make labneh
Set a sieve over a bowl and line with clean muslin (or a new J Cloth boiled for 1-2 minutes to sterilise). Spoon 500g of natural yogurt and ½ tsp salt into the sieve, cover and chill overnight to drain and thicken.