Grilled fruit salad with honey labneh

Grilled fruit salad with honey labneh
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min, plus 12-24 hours draining the labneh

Serve this grilled fruit salad with homemade honey labneh and sprinkle with a sweet pistachio dukkah for an easy, flavour-packed summer dessert.

Caught the labneh  bug? Try it in savoury dish next time, like our delicious honey-roast carrot and chickpea salad with labneh.

Nutrition: per serving

Calories
438kcals
Fat
21.5g (7.6g saturated)
Protein
20.8g
Carbohydrates
37.3g (37g sugars)
Fibre
5.8g
Salt
0.8g
Calories
438kcals
Fat
21.5g (7.6g saturated)
Protein
20.8g
Carbohydrates
37.3g (37g sugars)
Fibre
5.8g
Salt
0.8g

Ingredients

  • 1kg mixed firm stone fruit, de-stoned and halved or quartered if large – we used peaches, nectarines, plums, apricots and cherries
  • 300-400g mixed berries – we used raspberries, blueberries and redcurrants
  • Avocado or vegetable oil for grilling
  • 2-3 tbsp soft brown sugar (optional)
  • Grated zest and juice 1 lime
  • Handful mixed soft herbs – we used mint, basil and lemon verbena

For the honey labneh

  • 1 tsp salt
  • 900g full-fat greek yogurt
  • 3-4 tbsp runny honey, plus extra to drizzle

For the sweet pistachio dukkah

  • 100g shelled pistachios
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp runny honey
  • 1 tsp ground cinnamon
  • 1 tsp fennel seeds
  • ¼ tsp ground cardamom
  • 1 tbsp dried rose petals (optional)
  • Pinch chilli flakes (optional)

You’ll also need

  • Muslin cloth or clean tea towel
  • Kitchen string
  • Baking tray lined with baking paper
  • Pestle and mortar/small food processor

Method

  1. For the labneh, stir the salt into the yogurt, then pour the mixture into a sieve lined with muslin set over a bowl. Gather the edges of the cloth together and tie with string. Set aside in the fridge for 12-24 hours to drain (see Make Ahead).
  2. For the dukkah, heat the oven to 160ºC fan/gas 4. In a small bowl, mix the pistachios, seeds, honey and spices. Spread over the prepared baking tray, then roast for 8-10 minutes until toasted and fragrant. Cool, then grind in a pestle and mortar/ whizz in a processor with the remaining ingredients to a coarse mix. Set aside (see Make Ahead).
  3. Heat/light the barbecue for direct high heat (arrange the coals in the centre of the barbecue). Brush the fruit with a little oil and sprinkle the cut sides with the sugar, if you like. Cook, cut-side down, for 2-3 minutes until caramelised. Turn and cook on the other side for 1-2 minutes more until tender but still holding their shape. Keep an eye on them – smaller fruit like cherries will cook faster. Toss the grilled fruit with the berries, lime juice and zest.
  4. Stir 3-4 tbsp honey into the labneh, then spread it over a large plate or platter and top with the grilled fruit and berries. Drizzle with extra honey. Sprinkle over dukkah and herbs and serve with extra dukkah on the side.

delicious. tips

  1. Don’t want to BBQ? Cook the stone fruit on a ridged griddle pan over a high heat.

    Don’t waste it Spread leftover labneh on toast or bagels, add to smoothies or dollop on desserts instead of crème fraîche. Sprinkle leftover dukkah over yogurt, or fold into cake batter or cookie dough.

  2. Prepare the labneh 24 hours ahead. The longer it strains the thicker it will be. Store in an airtight container in the fridge for up to 2 days. The dukkah will keep in an airtight container for several weeks.

Recipe By

Jess Meyer

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