Name: Grilled peach, tomato and labne with crisp flatbread
Yield: 4
Ingredients: 1/2 Spanish onion, thinly sliced; 1 tbsp lemon juice; 1 tsp sumac; 3 peaches, halved, stones removed, cut into wedges; 1 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 (1⁄4 cup) extra-virgin olive oil; 1 tbsp lemon juice; 2 tsp pomegranate molasses; 1/2 garlic clove, finely grated

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.

Ingredients

1/2 Spanish onion, thinly sliced

1 tbsp lemon juice

1 tsp sumac

3 peaches, halved, stones removed, cut into wedges

1 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 (1⁄4 cup) extra-virgin olive oil

1 tbsp lemon juice

2 tsp pomegranate molasses

1/2 garlic clove, finely grated

Method

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.

Labne is available from select delicatessens.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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