Stone-fruit salad with tahini labne and mint

AT A GLANCE

  • Serves 6 - 8 people

With peach and nectarine season in full swing, you don't need much more than a little sugar to really make the fruit sing. The labne needs to be started a day ahead.

  • 3 white or yellow peaches, cut into wedges
  • 3 white or yellow nectarines, cut into wedges
  • 4 apricots, cut into wedges
  • 2 tbsp brown sugar
  • 1 vanilla bean, seeds scraped
  • ½ lemon, juiced
  • To serve: coarsely torn mint
  • To serve: toasted sesame seeds
  •  
  • Tahini labne
  • 800 gm Greek-style yoghurt
  • 60 gm (¼ cup) brown sugar
  • 2 tbsp tahini
01   For labne, in a fine sieve lined with muslin over a bowl, layer a quarter each of yoghurt, sugar and tahini, and repeat so you have 4 layers of each. Cover and refrigerate overnight to drain.
02   Combine fruit in a bowl with sugar, vanilla seeds and lemon juice, then refrigerate for 30 minutes for flavours to develop. To serve, top with tahini labne, and scatter with mint and sesame seeds.

Topics:

NECTARINES, TAHINI, SALAD, MODERN AUSTRALIAN, YOGHURT, PEACHES, SUMMER, APRICOTS, ENTREE, FAST

Recipe:

ALICE STOREY

Photography:

CHRIS COURT

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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