Name: Stone-fruit salad with tahini labne and mint
Prep time: 15 min
Total time: 15 min
Yield: 6 - 8

Stone-fruit salad with tahini labne and mint

Gourmet Traveller summer recipe for stone-fruit salad with tahini labne and mint

Serves 6 - 8

Prep

15M

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.

Ingredients

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 brown sugar (¼ cup)

2 tbsp tahini

Method

Main

1.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.

2.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.

Styling by Alice Storey

Styling by Emma Knowles