1

1 Heat 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.

2 Drizzle 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.

3 Drizzle flatbread with olive oil

and grill, turning occasionally,

until crisp (1-2 minutes). Cool

briefly, break into bite-sized

pieces and add to salad.

4 For dressing, whisk

ingredients in a bowl and

season to taste.

5 Spread labne on serving

plates, top with peach salad,

scatter with dukkah and serve.

NoteLabne is available from

select delicatessens.➤

Grilled peach, tomato and labne

with crisp flatbreadSERVES 4

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.

½ Spanish onion, thinly sliced

1 tbsp lemon juice

1 tsp sumac

3 peaches, halved, stones

removed, cut into wedges

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 (¼ cup) extra-virgin

olive oil

1 tbsp lemon juice

2 tsp pomegranate molasses

½ garlic clove, finely grated

Balmy weather calls for bright salads

with crunch, acid and fresh herbs.

Peach salad
Anchor platter from
Pop & Scott. Linen napkin
(used throughout) from Città.
Prawn sandwichPlate from
Katherine Mahoney.Quail
Platter from Earth & Baker.
House & Gardenyellow napkin
from Myer. All other props
stylist’s own. Stockists p176.

GOURMET TRAVELLER 63

Quick meals