Grilled South African peach, tomato, Labneh with crisp flatbread

By Reuben Riffel

Serves 6

Ingredients:

• 3 South African peaches, halved, stones removed, cut into wedges

• 1/2 red onion, thinly sliced

• 1 tbsp lemon juice

• 1 tsp sumac

• Olive oil for drizzling

• 5 ripe salad tomatoes, cut into wedges

• 30g mint leaves

• 20g basil leaves

• 1 flatbread

• 200g Labneh - or thick strained Greek Yoghurt

• Dukkah to serve

• Salt and Pepper, for seasoning

Hazelnut honey dressing

• 50g hazelnuts (toasted lightly in a pan, place onto a dry cloth and rub together to remove skins, then crush)

• 60ml extra virgin olive oil

• 1 tbsp lemon juice

• 2 tsp honey

• 1/2 garlic clove, finely grated
  
  

Method:

1. Heat a grill pan to a high heat.

2. Place the red onion, lemon juice and sumac into a large bowl, toss gently and season to taste.

3. Drizzle the peach wedges with oil and add them to the pan cut side down and grill, turning once, until charred. Add to the red onion mixture along with the tomatoes and herbs.

4. Drizzle the flatbread with olive oil and add to grill pan, turning occasionally, until crisp. Cool and break into bite sized pieces then add to the mixture.

5. For the honey dressing, whisk ingredients in a bowl and season to taste.

6. Spread the strained Greek yoghurt onto serving plates, top with the peach salad, sprinkle with dukkah and serve.