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Stone-fruit salad with tahini labne and mint

Gourmet Traveller summer recipe for stone-fruit salad with tahini labne and mint
Stone-fruit salad with tahini labne and mint

Stone-fruit salad with tahini labne and mint

Chris Court
6 - 8
15M

With peach and nectarine season in full swing, you don’t need much more than a little sugar to really make the fruit sing. The labne needs to be started a day ahead.

Ingredients

Tahini labne

Method

Main

1.For labne, in a fine sieve lined with muslin over a bowl, layer a quarter each of yoghurt, sugar and tahini, and repeat so you have 4 layers of each. Cover and refrigerate overnight to drain.
2.Combine fruit in a bowl with sugar, vanilla seeds and lemon juice, then refrigerate for 30 minutes for flavours to develop. To serve, top with tahini labne, and scatter with mint and sesame seeds.

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