Issue1 TasteBound compressed - Flipbook - Page 73
FLAME TO FORK
Charred peaches with labneh
SERVES 4
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This simple dessert combines grilled
peaches with labneh, a thick strained yogurt
popular in the Middle East and the
Mediterranean. The fruit, caramelised from
the heat, pairs beautifully with the creamy
labneh, honey and vanilla.
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2 peaches, halved and stoned
1tbsp grapeseed oil
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100g labneh or Greek yoghurt
1 vanilla bean, scraped
1tsp honey
1tbsp pomegranate seeds
4tbsp chopped mint
Preheat the grill to a high heat. Brush the
peaches with the oil. Place them on the grill,
cut-side down, and cook for 3–4 minutes
until charred.
In a small bowl, whisk together the labneh
or yoghurt, vanilla and honey. Spread the
labneh mix on a serving dish and top with the
peaches, pomegranate seeds and mint.
Barbecue: Smoked
& Grilled Recipes
from across the
Globe by Hugh
Mangum (Phaidon
Press, £34.95)
is out now
TA S T E B O U N D
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