May 28, 2019
Preparation Time
15 minutes
Cooking Time
15 minutes
Serves
4
PHOTO BY
Katelyn Allegra
RECIPE BY
Katelyn Allegra
FOOD STYLING BY
Katelyn Allegra & Cassandra Upton
INGREDIENTS
4 oranges, thickly sliced
For the stuffed dates
1 log (100g) goat’s cheese, at room temperature
20g mascarpone cheese, at room temperature
16 spinneysFOOD Medjool Dates (350g), pitted and halved
100g almonds, toasted and salted
spinneysFOOD Fresh Parsley, to serve
1 small red onion, thinly sliced, to serve
For the cinnamon dressing
4 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp spinneysFOOD Honey
2 tbsp whole grain or Dijon mustard
½ tsp spinneysFOOD Sea Salt
½ tsp spinneysFOOD Fine Cinnamon
METHOD
- 1
To chargrill the oranges, place a griddle pan over a high heat. Grill the orange slices until griddle lines appear
- 2
To make the stuffed dates, combine the goat’s cheese and mascarpone together in a small bowl and season well with salt. For a decorative effect, place the mixture in a piping bag fitted with a small star nozzle
- 3
Make a slit along each date and gently remove the pit, keeping the date
- 4
Pipe the stuffing inside the dates. Set aside
- 5
Combine all the dressing ingredients in a bowl and whisk to bring together
- 6
Serve the orange slices and stuffed dates on a serving platter with the almonds, fresh parsley and red onion. Drizzle with the dressing
