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Roasted Nectarines with Vanilla Labneh

written by Meg Thompson

Roasted Nectarines with Vanilla Labneh

Roasted Nectarines with Vanilla Labneh

A simple dish that can be adapted to include other fruit such as peaches, apricots or pear.

Serves: 2­4

GF, V, VG

Ingredients

Method

  • 2 ripe nectarines
  • 1 tbsp honey
  • 3–4 tbsp labneh
  • ½ tsp vanilla extract
  • Sesame seeds & poppy seeds, to garnish
  1. Preheat oven to 180°C.
  2. Cut nectarines in half and remove stone.
  3. Place on baking tray with cut side facing up and drizzle each half with a little honey.
  4. Place in oven for around 15 mins or until soft and squishy, but still holding their shape.
  5. Remove from oven and place onto serving plates.
  6. Scoop out four small spoons of labneh and place in centre of each nectarine, sprinkling with seeds to garnish.




  

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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