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

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 notes

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