Roasted Nectarines With Labneh, Herbs, and Honey

Name: Roasted Nectarines With Labneh, Herbs, and Honey
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

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www.epicurious.com

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Servings: 5

Author : Sabrina Ghayour

fruit dessert nectarine yogurt

Roasted Nectarines With Labneh, Herbs, and Honey

Ingredients

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4 large ripe nectarines, halved and stonedOlive oil, for drizzling500 grams labneh, or Greek yogurt strained in a cheesecloth bag overnightGenerous handful of toasted flaked almonds1 heaped teaspoon dried wild oregano1 heaped teaspoon pul biber chilli flakes2 tablespoons clear honeyHandful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbonsMaldon sea salt flakes and freshly ground black pepper

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Instructions

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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.