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.
- 4 peaches and/or nectarines, pitted and cut into 6 wedges (500 g net)
- 6 apricots, halved and pitted (200 g net)
- 3 tsp olive oil
- 3 large ripe figs, torn into 2 or 3 pieces (180 g net)
- 2 tsp aniseed or fennel seeds, toasted and finely crushed
- 10 g small basil leaves
- 150 g full–fat yoghurt
- 1 tbsp thyme flower honey or other floral honey
- 3 tsp lemon geranium water or orange blossom water
- 1½ tsp lemon juice (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.