GRILLED PEACHES, APRICOTS AND FIGS WITH SCENTED YOGHURT
This Tunisian salad recipe calls for a selection of seasonal stone fruit. Grill any fruit that is relatively hard but leave the soft and juicy pieces as they are. You could barbecue them for a summer dessert with a difference.
In principle, this recipe is a pudding, although could easily be served as an aromatic starter.
- 4 peaches and/or nectarines, pitted and cut into 6 wedges (500g net)
- 2 apricots, halved and pitted (200g net)
- 3 teaspoons of olive oil
- 3 large ripe figs, torn into 2 or 3 pieces (180g net)
- 2 teaspoons of aniseed or fennel seeds, toasted and finely crushed
- 10g of small basil leaves
- 150g full fat Greek yoghurt
- 1 tablespoon of Haughton Honey
- 3 teaspoons of lemon geranium water or orange blossom water
- 1 teaspoon of lemon juice (optional)
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
- Place a large chargrill (ridged griddle) pan on high heat until very hot. In a bowl, mix the hard peaches, nectarines and apricots with the oil (reserve any soft, ripe fruit). Cook for 1–2 minutes each side, or until charred and slightly softened. Remove and set aside to cool.
- To make the scented yoghurt, mix the yoghurt, honey and lemon geranium water. Stir in the lemon juice, if using, and refrigerate until needed.
- Before serving, arrange the peaches and apricots on a large platter and top with the torn fig. Spoon the yoghurt sauce over the fruit, leaving parts of the fruit exposed. Scatter over the ground seeds, then the basil leaves. Serve immediately.