Roasted Nectarines With Labneh, Herbs, and Honey

Name: Roasted Nectarines With Labneh, Herbs, and Honey
Yield: Serves 4–6
Ingredients: 4 large ripe nectarines, halved and stoned; Olive oil, for drizzling; 500g labneh, or Greek yogurt strained in a cheesecloth bag overnight; Generous handful of toasted flaked almonds; 1 heaped teaspoon dried wild oregano; 1 heaped teaspoon pul biber chilli flakes; 2 tablespoons clear honey; Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons; Maldon sea salt flakes and freshly ground black pepper

By Sabrina Ghayour

June 3, 2021

Roasted nectarines over a plate of Greek yogurt garnished with chopped herbs.

Photo by Kris Kirkham

Is it a salad? Is it a dessert? The truth is, I just don’t know. One thing I do know for sure is that it’s absolutely delicious. It’s a dish that people circle around apprehensively not knowing how to tackle, but once they do, it’s gone pretty quickly. Fruity, savory, crunchy, spicy and sweet—the kind of combination that simply cannot fail to please.

Recipe information

Yield
Serves 4–6

Ingredients

large ripe nectarines, halved and stoned

Olive oil, for drizzling

500

g labneh, or Greek yogurt strained in a cheesecloth bag overnight

Generous handful of toasted flaked almonds

heaped teaspoon dried wild oregano

heaped teaspoon pul biber chilli flakes

tablespoons clear honey

Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons

Maldon sea salt flakes and freshly ground black pepper

Need to make a substitution?

Preparation

Step 1
Preheat the oven to 425°. Line a large baking tray with baking paper.
Step 2
Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25–30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
Step 3
Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes