Name: Fruit and yoghurt with sesame crumble and tahini-date syrup
Yield: Serves four
Cuisine: Palestinian
Ingredients: 70 g date syrup; 50 g tahini; 1 tbsp rose water; 100 g honey; 1 egg white; 50 g smooth unsweetened peanut butter; 1½ tsp cardamom pods (about 14), outer shells crushed, removed and discarded; seeds crushed in a pestle and mortar (or ¼ tsp ground cardamom); 50 g flaked almonds; 150 g rolled jumbo oats; ¼ tsp flaked sea salt; 50 g white sesame seeds; 25 g black sesame seeds (or just increase total of white sesame seeds to 75 g); 2 tbsp olive oil; 40 g pomegranate seeds (from ½ a pomegranate); 80 g strawberries, quartered; 600 g Greek-style yoghurt; 60 g pistachio kernels, roughly chopped; 2 tsp dried rose petals (optional); 2 tsp orange blossom water

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

For those who like yoghurt and fruit in the morning, rather than a more hearty chickpea-based breakfast, this is a great (though not strictly traditional) choice. The crumble is unusually unsweet, by a lot of granola standards, which we love, allowing for the tahini-date syrup to really stand out.

Getting ahead / batch cooking: Double or triple the recipe for the crumble, if you like, so that you’re all set for the next breakfast (or snack). It keeps well in a sealed c