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.
Grilled peach, tomato and labne with crisp flatbread
Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.
- Serves 4
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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
- 1Heat 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.
- 2Drizzle 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.
- 3Drizzle flatbread with olive oil and grill, turning occasionally, until crisp (1-2 minutes). Cool briefly, break into bite-sized pieces and add to salad.
- 4For dressing, whisk ingredients in a bowl and season to taste.
- 5Spread labne on serving plates, top with peach salad, scatter with dukkah and serve.
Notes
Labne is available from select delicatessens.