• 4 tablespoon Greek yoghurt
  • 3 dates, roughly chopped
  • 8 California walnut halves, roughly chopped
  • Half a clove of garlic, minced
  • 1 tablespoon walnut oil
  • A pinch of salt and pepper
  • 2 large slices of bread, toasted
  • 2 tablespoon pomegranate seeds


  1. Stir the yoghurt to loosen and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil and stir to combine. Season to taste with salt and pepper.
  2.  Top the toasted bread with the date mixture, then sprinkle with pomegranate seeds to serve.