Cook Time 15 minutes
60g (1/2 cup) goat’s cheese
3 tablespoons toasted pine nuts, plus extra to serve
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon orange blossom water or 1/4 teaspoon almond essence
12 large pitted dates
2 teaspoons ground sumac
2 tablespoons coriander leaves
a splash of extra virgin olive oil
Place the goat’s cheese, pine nuts and lemon zest in a food processor and pulse to combine. Add the lemon juice and orange blossom water or almond essence, and pulse again until just combined.
Using a blunt knife, stuff the dates with the goat’s cheese mixture and transfer to a platter. Dust with the sumac, scatter on the extra pine nuts and the coriander leaves, season with salt and pepper and splash on the oil and serve.