1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) olive oil

1 teaspoon (5 ml) curry powder

1/4 teaspoon (1 ml) ground cumin

4 Medjool dates, pitted and finely chopped

1/4 cup (60 ml) rice vinegar

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) honey

In a small saucepan over medium-high heat, heat the oil and mustard seeds until the seeds begin to pop. Stir in the remaining spices and cook for about 30 seconds. Add the dates and cook for another minute while stirring. Add the vinegar, lemon juice and honey. Mix well. Season with salt and pepper. Set aside.

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