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Ingredients
- 1kg mixed firm stone fruit, de-stoned and halved or quartered if large – we used peaches, nectarines, plums, apricots and cherries
- 300-400g mixed berries – we used raspberries, blueberries and redcurrants
- Avocado or vegetable oil for grilling
- 2-3 tbsp soft brown sugar (optional)
- Grated zest and juice 1 lime
- Handful mixed soft herbs – we used mint, basil and lemon verbena
For the honey labneh
- 1 tsp salt
- 900g full-fat greek yogurt
- 3-4 tbsp runny honey, plus extra to drizzle
For the sweet pistachio dukkah
- 100g shelled pistachios
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 2 tbsp runny honey
- 1 tsp ground cinnamon
- 1 tsp fennel seeds
- ¼ tsp ground cardamom
- 1 tbsp dried rose petals (optional)
- Pinch chilli flakes (optional)
DIRECTIONS
For the Grilled Stone Fruit:
- Preheat the grill or barbecue to a medium-high heat.
- Lightly brush the cut side of the stone fruit with avocado or vegetable oil. If you’re using soft brown sugar, sprinkle this over the fruit to caramelize and sweeten it during grilling.
- Place the stone fruit, cut side down, on the grill. Grill for 3-4 minutes or until the fruit has grill marks and has slightly softened. Avoid moving the fruit around too much to achieve clear grill marks.
- Remove the grilled fruit from the heat and place in a mixing bowl. Once all the fruit is grilled and in the bowl, add the mixed berries.
- Sprinkle over the grated zest of one lime and squeeze in the juice. Gently toss to combine.
- Tear up the soft herbs and sprinkle them over the grilled fruit mixture. Toss gently to incorporate.
For the Honey Labneh:
- Add 1 tsp of salt to the Greek yogurt and mix well.
- Place a sieve over a bowl, and line it with a muslin cloth or several layers of kitchen paper.
- Pour the salted yogurt into the sieve and let it drain in the refrigerator for at least 4 hours or overnight. This process will thicken the yogurt by removing excess liquid.
- After draining, remove the thickened yogurt from the sieve and place it in a separate bowl. Stir in the runny honey until well combined.
For the Sweet Pistachio Dukkah:
- In a dry frying pan, toast the shelled pistachios, sesame seeds, poppy seeds, and fennel seeds over medium heat. Stir constantly to avoid burning. Once they start to become fragrant and are lightly golden, remove from the heat.
- Allow the mixture to cool slightly and then transfer to a food processor.
- Add ground cinnamon, ground cardamom, dried rose petals (if using), and chilli flakes (if using). Pulse until the mixture is finely chopped but not a paste.
- Drizzle in the 2 tbsp of runny honey and pulse again to combine.
To Serve:
- Spread a generous dollop of the honey labneh on each plate.
- Pile the grilled fruit salad on top.
- Sprinkle the sweet pistachio dukkah over the fruit.
- Drizzle with a little extra runny honey if desired.
- Enjoy!
