Fruit and yogurt with sesame oat crumble and tahini-date syrup
- Serves 4
Sesame oat crumble
⅓ cup/50g white sesame seeds
3 tbsp black sesame seeds (or just increase total of white sesame seeds to ½ cup/75g)
1⅔ cups/150g rolled oats
½ cup/50g sliced almonds
¼ tsp flaky sea salt
1½ tsp cardamom pods (about 14), outer shells crushed, removed, and discarded; seeds crushed in a mortar and
pestle (or ¼ tsp ground cardamom)
3 tbsp smooth unsweetened peanut butter
5 tbsp/100g Just Date Syrup
1 egg white
1 tbsp rose water
2 tbsp olive oil
3 tbsp Just date syrup
3 tbsp tahini
2 tsp orange blossom water
3 tbsp water
2½ cups/600g Greek yogurt
⅔ cup/80g strawberries, quartered
¼ cup/40g pomegranate seeds (from ½ pomegranate)
½ cup/60g pistachios, roughly chopped
2 tsp dried rose petals (optional)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the crumble, stir together all the sesame seeds, the oats, almonds, salt, and cardamom in a large mixing
- Put the peanut butter, Just Date syrup, egg white, rose water, and oil into a separate bowl and whisk until well combined.
- Add the wet mixture to the dry ingredients and, using a rubber spatula or your hands, mix until everything is well
- Spread out on the prepared baking sheet and bake for 18–20 minutes, stirring once or twice during baking,
until golden brown.
- Remove from the oven and set aside to cool completely, then transfer to a food processor. Blitz
as far as you want to take it: for just a few seconds if you want to keep the crumble rough and granola-like, or for
longer if you prefer the texture sandy.
- To make the tahini-date syrup, place all the ingredients in a bowl. Whisk well to combine and then set aside.
- Divide the yogurt among four bowls and drizzle on the tahini-date syrup. Follow this with a generous helping of the
crumble—and top with the fruit, pistachios, and rose petals (if using) and serve.
Sami Tamimi author of Falastin, and James Beard award winning Palestinian chef