Barbecued Stone-fruit Salad with Spiced Syrup and Labneh
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
4 servings
Calories~388 kcal
Protein~6 g
Carbs~69 g
Fat~10 g
Fiber~5 g
Sugar~55 g
Total recipe
Calories~1,550 kcal
Protein~22 g
Carbs~275 g
Fat~40 g
Fiber~20 g
Sugar~220 g
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.
