Dates and Turkish sheep’s cheese recipe


  • Yield: 4 Servings as a starter


  • 1½ tbsp whole almonds (skin on)
  • 6 large Medjool dates (5 oz in total)
  • 2½ cups arugula
  • 4 to 5 oz lightly salted Turkish sheep’s cheese (or buffalo ricotta or buffalo mozzarella), broken or cut into pieces
  • a few leaves of dill
  • ¾ cup mixed purple and green basil leaves, and red chard leaves
  • 3 tbsp olive oil
  • 1½ tsp pomegranate molasses
  • salt and black pepper
How to Make It
  1. Preheat the oven to 300°F. Spread the almonds in a small baking pan and roast them for 8 to 10 minutes, or until they turn a nice brown inside. Remove from the oven and leave to cool down.
  2. Halve the dates lengthways and remove and discard the pit. Cut each half into four to six long slices.
  3. Spread the arugula over the bottom of each serving dish. On top, build up dates, cheese, dill, basil and red chard, making sure you can clearly see all four elements.
  4. Mix together well the olive oil, pomegranate molasses and some salt and pepper, and drizzle over the salad. Roughly chop the almonds, sprinkle on top and serve.

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