Ingredients
Method
- In a dry fry pan toast almonds over medium heat, tossing occasionally for 2-3 minutes until lightly toasted. Add the olive oil, za’atar, sumac and season with a pinch of salt. Take off the heat and set aside.
- Preheat the char grill or barbecue on high. When it’s hot, grill the nectarine halves for 2-3 minutes on each side until nicely charred.
- Combine the feta, labne and 1 tbsp of water in a food processor. Blend until you have a smooth consistency.
- To assemble, layer the whipped labne mixture on the base of your serving platter. Top with the charred nectarines, mint, basil and almonds. Drizzle with the spiced olive oil from the almonds.
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