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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

By Alice Storey
  • 15 mins preparation (plus draining, infusing)
  • Serves 6 - 8
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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.


  • 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 brown sugar (¼ cup)
  • 2 tbsp tahini


  • 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.