Is it a salad? Is it a dessert? The truth is, I just don’t know. One thing I do know for sure is that it’s absolutely delicious. It’s a dish that people circle around apprehensively not knowing how to tackle, but once they do, it’s gone pretty quickly. Fruity, savory, crunchy, spicy and sweet—the kind of combination that simply cannot fail to please.

　　

Ingredients

Serves 4–6

　　4 large ripe nectarines, halved and stoned

　　Olive oil, for drizzling

　　500g labneh, or Greek yogurt strained in a cheesecloth bag overnight

　　Generous handful of toasted flaked almonds

　　1 heaped teaspoon dried wild oregano

　　1 heaped teaspoon pul biber chilli flakes

　　2 tablespoons clear honey

　　Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons

　　Maldon sea salt flakes and freshly ground black pepper

　　

Step 1

Preheat the oven to 425°. Line a large baking tray with baking paper.

　　

Step 2

Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25–30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.

　　

Step 3

Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.

　　Excerpted from Simply: Easy everyday dishes from the bestselling author of Persiana by Sabrina Ghayour (Mitchell Beazley). Photography by Kris Kirkham. Copyright © 2020.Buy the full book from Amazon.