Okanagan nectarines will be popping up soon at the markets. This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night. No labneh? Try it with ricotta or burrata or fior di latte (find at the Italian Centre).
Find labneh at the Happy Camel in the Bountiful and Old Strathcona Farmers’ Markets. Adapted from a recipe by Sabrina Ghayour.
| 4 lg | ripe nectarines, halved and stones removed |
| olive oil, for drizzling | |
| 2c | labneh (or ricotta) |
| ½c | toasted hazelnuts, chopped |
| 1t | chili flakes (optional) |
| 2T | clear honey |
| handful | mint leaves, stacked, rolled tightly and finely sliced into thin ribbons (chiffonade) |
| finishing salt |
Heat the grill to medium.
Drizzle the halves olive oil and season generously with pepper. Grill until the fruit is soft and you have nice grill marks.
Spread the labneh on a platter and arrange the nectarines on top. Drizzle with a little olive oil, scatter finishing salt, the chili flakes if using and the toasted hazelnuts. Drizzle with honey and scatter mint over. Take to the table to serve.
Serves 6-8.