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Stone-fruit salad with tahini labne and mint

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.

You'll need

3 white or yellow peaches, cut into wedges 3 white or yellow nectarines, cut into wedges 4 apricots, cut into wedges 2 tbsp brown sugar 1 vanilla bean, seeds scraped ½ lemon, juiced To serve: coarsely torn mint To serve: toasted sesame seeds   Tahini labne 800 gm Greek-style yoghurt 60 gm (¼ cup) brown sugar 2 tbsp tahini


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Feb 2016

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