Fast Recipes

Grilled peach, tomato and labne with crisp flatbread

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

By Max Adey
  • Serves 4
Grilled peach, tomato and labne with crisp flatbread

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs. This tomato-peach number fits the bill, and can easily be made more of a meal by adding hot-smoked trout to the mix.

Ingredients

  • 1/2 spanish onion, thinly sliced
  • 1 tbsp lemon juice
  • 1 tsp sumac
  • 3 peaches, halved, stones removed, cut into wedges
  • 1 olive oil, for drizzling
  • 5 oxheart tomatoes, cut into wedges
  • 1 cup (loosely packed) mint
  • 1 cup (loosely packed) basil
  • 1 flatbread
  • 200 gm labne (see note)
  • dukkah, to serve
Pomegranate molasses dressing
  • 60 ml (1⁄4 cup) extra-virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp pomegranate molasses
  • 1/2 garlic clove, finely grated

Method

  • 1
    Heat a barbecue or char-grill pan to high heat. Place onion, lemon juice and sumac in a large bowl, toss gently and season to taste.
  • 2
    Drizzle peaches with oil, season, add to pan cut-side down and grill, turning once, until charred (30 seconds each side). Cut into wedges and add to onion mixture along with tomatoes and herbs.
  • 3
    Drizzle flatbread with olive oil and grill, turning occasionally, until crisp (1-2 minutes). Cool briefly, break into bite-sized pieces and add to salad.
  • 4
    For dressing, whisk ingredients in a bowl and season to taste.
  • 5
    Spread labne on serving plates, top with peach salad, scatter with dukkah and serve.

Notes

Labne is available from select delicatessens.