4 large pitted dates
1/4 cup lemon juice
2 tsp lemon zest (optional)
2 tbsp tahini
1 tsp crushed red chile flakes (mine are old and dead so I added also a dash of Penzey’s Berbere powder)
1/4 tsp sea salt
8 stalks celery, cut thin on the bias (I also included lots of robust leaves)
1/2 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/4 cup slivered almonds
Put dates in a bowl, pour over 1/2 cup boiling water and let sit 10 mins. Whizz up dates and soaking liquid with lemon juice, zest, tahini, chile, and salt. Add the celery and herbs and almonds, mix up.