Barbecued Stone-fruit Salad with Spiced Syrup and Labneh
By OcadoLife
Published on 28 May 2024
For a next-level pud, serve up this Barbecued Stone-fruit Salad with Spiced Syrup and Labneh from Helen Graves, food writer and author of BBQ Days, BBQ Nights. “This layered, seasonal plateful is full of gorgeous contrasting flavours and textures. You can serve it with plant-based yoghurt instead of labneh for a vegan take.”Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 300g full-fat natural yoghurt
- 100g caster sugar
- 3 thick slices ginger
- 2 lemongrass stalks
- 1 tbsp light brown sugar
- 4 apricots, halved and destoned
- 4 plums, halved and destoned
- 2 peaches or nectarines, halved and destoned
- 100g cherries, left whole
- 4 ginger nut biscuits, crushed
- 1 small handful mint, leaves picked
Method
Step 1
For the labneh, mix the yoghurt with a pinch of salt. Transfer to a clean muslin and tie with string. Place in a sieve over a deep bowl and leave to drain for at least 4 hrs or chill overnight.Step 2
For the syrup, combine the caster sugar, ginger and lemongrass in a small saucepan with 100ml water. Bring to the boil, then simmer for 5 mins; leave to cool.Step 3
Sprinkle the light brown sugar over the cut sides of the apricots, plums and peaches or nectarines; barbecue with the cherries for 2-5 mins, turning.Step 4
To serve, spread the labneh over a platter and top with the grilled fruit. Strain over the syrup, then scatter with the crushed ginger nuts and the mint leaves.