Who said butter and olive oil can’t co-exist?
A spoonful of thick Greek yoghurt. A few dates, split open and fried in butter until they blister and caramelise at the edges. A handful of walnuts, toasted in the same pan. To finish: a generous drizzle of your best extra virgin olive oil over everything.
The oil is the surprise element: cuts through the richness of the butter, lifts the sweetness of the dates, and adds something grassy and vibrant to what could otherwise just be a dessert. Use something you love. You'll taste the difference.
It takes ten minutes. It works as a breakfast, a mezze snack, or a sweet something after dinner. No occasion needed.
Serves 2
What you need
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4-6 Medjool dates, pitted and halved
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1 tbsp butter
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a small handful of walnuts, roughly broken
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400g full-fat Greek yoghurt
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extra virgin olive oil, to drizzle
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a pinch of flaky salt
How to make it
Melt the butter in a small pan over medium heat. Add the dates cut-side down and let them fry undisturbed for about two minutes, until golden and a little sticky. Remove from the heat. In the same pan add the walnuts and toast for a minute or two, until they smell nutty.
Spoon the yoghurt into two bowls. Pile the dates and walnuts on top. Drizzle with olive oil Finish with a pinch of flaky salt.
Eat straight away!
