A match made in culinary heaven: date-syrup inspired dishes served in cast-iron pieces
Allow us to introduce you to a product that redefines its very segment – the most versatile syrup – Silan Date Syrup. An all-natural, plant-based product deeply rooted in the Middle East and now flourishing in the South African market; from their kitchen to yours, Silan welcomes you to explore the rich flavour and versatile use of their date syrup, which contains only 100% dates.
With its better-for-you savoury sweetness, Silan Date Syrup is perfect for use in smoothies and oats, as a sugar replacement in baking and cooking, as a marinade for your meats and veggies, a dressing for your salads and drizzled over pancakes.
A product this unique certainly deserves to be served in cookware royalty – Le Creuset. Hand-crafted pieces that are a delight to the eyes in both the kitchen and dining room, Le Creuset’s products are a showcase of the brand’s attention to its heritage, which remains characteristic of their cast-iron designs.
For more info visit silan.co.za and lecreuset.co.za.
WIN! One lucky reader will win a Le Creuset and Silan Date Syrup hamper valued at R1 500! All products in the hamper are used in the recipe below. Delight your culinary senses through this complimentary combination of two unique and true-to-their-heritage brands.
Included in the prize is:
- 1 x 900g Silan Date Syrup glass jar
- 1 x 400g Silan Date Syrup squeeze bottle
- 1 x Le Creuset Multi Bowl in Cotton
- 1 x Le Creuset Maplewood Server Set
To enter, complete the entry form below. Terms and conditions apply.
Competition ends 30 August 2019.
Quinoa, butternut and seed pilaf
Ingredients
PILAF
- 500g butternut, diced
- 2 tbsp Silan Date Syrup
- 1 tbsp coconut oil
- 35g sunflower seeds
- 35g pumpkin seeds
- 300g quinoa, cooked according to packaging instructions
- 1 small red onion, peeled and minced
- 3 - 5 kale stalks, chopped and massaged
- 35g dried cranberries
- 3 tbsp hemp seeds (optional)
- handful fresh coriander/rocket/mint
- handful microherbs
- 1 tsp salt
DRESSING
- 2 tbsp Silan Date Syrup
- 250ml (1 cup) freshly squeezed orange juice
- 3 tbsp apple-cider vinegar
- 1 tsp salt
- 1 tsp cumin seeds
- 3 tbsp olive oil (optional)
Instructions
For the pilaf, preheat the oven to 180˚C. Place the butternut cubes, Silan Date Syrup and coconut oil in a large bowl. Toss until coated well. Transfer to a large baking sheet, then bake in the preheated oven until soft, about 30 minutes.
Meanwhile place the sunflower and pumpkin seeds in a pestle and mortar, and pound to a coarse powder. Set aside.
Place the remaining pilaf ingredients in a large bowl. Add the crushed seeds and roasted butternut. Toss until well combined. Set aside until needed.
For dressing, place all the ingredients in a tall jug and blitz using a hand-held blender until smooth. Drizzle over the pilaf.
To serve, transfer the pilaf to a Le Creuset Multi Bowl. Dish up using a Le Creuset Maplewood server set.
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