Fried dates with olive oil & yoghurt

If you love nourishing on that fine line between sweet and savoury, oh do we have a treat for you 

Sweet, sticky medjool dates sizzling in the richness of olive oil until their caramelised edges turn almost crispy, giving way to that molten, buttery centre. And of course a whisper of flaky sea salt to catch the light.

If we had to decide our dream Organised yogurt bowl, this might just be it. We’re blending thick, velvety greek yogurt with a touch of cinnamon and our nutrient packed organ, collagen and colostrum blend, adding a subtle earthiness and a hit of protein to keep it balanced and deeply nourishing.

Serves 1 

Ingredients

• 240g (1 cup) organic Greek yogurt
• 2 tbsp Organised
• 4-5 medjool dates - pitted
• A knob of ghee or butter for cooking
• A dust of cinnamon
• A drizzle of extra virgin olive oil
• A sprinkle of flakey sea salt 

Method

1. In a bowl mix the yogurt with Organised until well combined.
2. Add the ghee to a frying pan and on a medium heat and once hot add in the dates. Fry them on each side for 2-3 minutes until slightly crispy.
3. Remove them from the heat and let them cool down slightly.
4. Add them to the bowl with the yogurt. Serve with a dust of cinnamon, a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.