Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Date and orange salad with halva and pistachio yoghurt


You'll need

280 gm (1 cup) Greek-style yoghurt 50 gm brown sugar 220 gm (1 cup) caster sugar 1 cinnamon quill 2 pieces each lemon and orange peel, removed with a peeler 1 tsp rosewater 4 oranges, thinly sliced 8 medjool dates, pitted 45 gm (1/3 cup) pistachio kernels 50 gm pistachio halva, shaved (see note)

Method

  • 01
  • Line a small sieve with muslin and place over a bowl. Spoon one quarter of the yoghurt into the muslin-lined sieve, scatter with a quarter of the brown sugar, and repeat with remaining yoghurt and sugar. Gather edges of muslin, secure with kitchen string and refrigerate overnight to drain.
  • 02
  • Meanwhile, combine caster sugar, cinnamon, citrus peel and 125ml water in a small saucepan over medium heat, stir to dissolve sugar then simmer until syrupy (7-10 minutes). Cool slightly, add rosewater, then cool completely. Place dates and oranges in a single layer in a non-reactive dish, pour over syrup and refrigerate for flavours to develop (6 hours-overnight).
  • 03
  • Preheat oven to 180C. Place pistachios on a baking tray and roast, shaking occasionally, until light golden (3-5 minutes). Cool, coarsely crush in a mortar and pestle (reserve a few whole to serve), and scatter over a baking tray. Roll tablespoonfuls of drained yoghurt in crushed pistachio, set aside, and repeat with remaining yoghurt. Arrange orange slices and dates on a serving platter, top with pistachio yoghurt, scatter with shaved halva and reserved pistachios and serve.
Note Pistachio halva is available from Greek delicatessens; contact Global Foods Group for details.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

“I was very taken with the date and orange salad with halva and pistachio yoghurt I tried at Goolwa’s Aquacaf recently. Would you ask Jordan Theodoros to share the recipe?”
Alex Steade, Reynella, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×