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Lebanese-style Braaied Fruit Salad
Lebanese-style Braaied Fruit Salad is a modern South African recipe for a fusion dish of braaied (barbecued) fruit salad based on a Lebanese original with labneh and pistachio dukkah spice. The full recipe is presented here and I hope you enjoy this classic South African version of: Lebanese-style Braaied Fruit Salad.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Additional Time:
(+12-24 hours draining)
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesMilk RecipesSouth-africa Recipes
Here is a braai (barbecue) dish that converts normally savoury Lebanese dishes (labnet and dukkah) into sweet dishes to accompany barbecued (grilled) stone fruit. This is a really great dish to serve at the end of a summer barbecue and shows that you can have really great but simple barbecued desserts.
Ingredients:
1kg (2 1/4 lbs) mixed firm stone fruit, de-stoned and halved or quartered if large (cut the mango smaller) – I used peaches, nectarines, plums, apricots, mango and cherries
300-400g (2/3lb - 14 oz) mixed berries – I used raspberries, blueberries and redcurrants
Avocado or vegetable oil for grilling
2-3 tbsp soft brown sugar (optional)
Grated zest and juice 1 lime
Handful mixed soft herbs – I used mint, basil and lemon verbena
For the honey labneh:
1 tsp salt
900g full-fat Greek yoghurt
3-4 tbsp runny honey, plus extra to drizzle
For the sweet pistachio dukkah:
100g (3 1/2 oz) shelled pistachios
2 tbsp sesame seeds
1 tbsp poppy seeds
2 tbsp runny honey
1 tsp ground cinnamon
1 tsp fennel seeds
¼ tsp ground cardamom
1 tbsp dried rose petals (optional)
Pinch of chilli flakes (optional)
Method:
For the labneh, stir the salt into the yogurt, then pour the mixture into a sieve lined with muslin set over a bowl (or use a jelly strainer). Gather the edges of the cloth together and tie with string. Set aside in the fridge for 12-24 hours to drain.
For the dukkah, pre-heat the oven to 180ºC (160ºC fan/355ºF/gas 4). In a small bowl, mix the pistachios, seeds, honey and spices. Spread over a non-stick baking tray, then transfer to your oven and toast for 8-10 minutes until lightly browned and fragrant. Set aside to cool, then grind in a pestle and mortar/whizz in a food processor with the remaining ingredients until you have a coarse mix. Set aside until needed.
Heat/light your barbecue and prepare for direct high heat (arrange the coals in the centre of the barbecue). If you used the barbecue for cooking your main meal add a few new coals and mound the coals in the centre. Brush the fruit with a little oil and sprinkle the cut sides with the sugar, if you like. Cook, cut-side down, for 2-3 minutes until caramelised. Turn and cook on the other side for 1-2 minutes more until tender but still holding their shape. Keep an eye on them – smaller fruit like cherries will cook faster. In a bowl, toss the grilled fruit with the berries, lime juice and zest.
Stir 3-4 tbsp honey into the labneh, then spread it over a large plate or platter and top with the grilled fruit and berries. Drizzle with extra honey. Sprinkle over dukkah and herbs and serve with extra dukkah on the side.
