Roasted Nectarines With Labneh, Herbs, and Honey

summer nectarine quick & easy roast vegetarian yogurt soy free wheat/gluten-free snack appetizer lunch honey fruit

Sabrina Ghayour

Serves 4–6

Source

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

Method

Preheat the oven to 425°. Line a large baking tray with baking paper.

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.

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.