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RECIPES<br />
Full of flavour<br />
Pages 34-39<br />
Nectarine flatbread with<br />
coconut fudge drizzle and<br />
sweet labneh<br />
SERVES 4<br />
For the sweet labneh<br />
300ml natural yoghurt<br />
1tbsp icing sugar<br />
1tbsp peach schnapps<br />
For the flatbread<br />
125g plain flour<br />
1½tsp dry yeast<br />
½tsp caster sugar<br />
½tsp salt<br />
15g coconut oil, plus a little<br />
for brushing<br />
3 ripe nectarines, cut into<br />
wedges<br />
For the coconut caramel<br />
125g caster sugar<br />
75ml peach schnapps<br />
15g coconut oil<br />
Put the yoghurt in a fine muslinlined<br />
sieve set over a bowl to<br />
catch the liquid and place in the<br />
fridge overnight. Put the solids in<br />
a bowl and mix in the icing sugar<br />
and peach schnapps.<br />
Put the flour, yeast, sugar<br />
and the salt in a bowl and stir<br />
to <strong>com</strong>bine. Put the coconut oil<br />
in a measuring jug and pour in<br />
enough boiling water to melt it.<br />
Add enough cold water to bring<br />
up to 100ml then add to the<br />
flour mixture and bring the dough<br />
together. Make sure the sides of<br />
the bowl are clean before tipping<br />
on to a surface and knead for<br />
about 3 minutes until smooth and<br />
elastic. Put back in the bowl and<br />
cover with cling film and leave<br />
to prove in a warmish place for<br />
around 45 minutes to 1 hour, until<br />
it has doubled in size.<br />
Tip the dough on to a surface<br />
and knead for a minute. Press<br />
on to a baking sheet in a rough<br />
16x24cm rectangle. Cut the<br />
nectarines into eight wedges (no<br />
need to peel) and arrange on top<br />
of the dough, some skin side up<br />
and others cut side up, then cover<br />
with a clean cloth. Leave to prove<br />
again in a draft-free place for<br />
about 1 hour until the dough has<br />
puffed up around the fruit.<br />
Halfway through the proving<br />
process, preheat the oven to<br />
220C/425F/Gas 7. Once doubled<br />
in size, brush the dough between<br />
the nectarines with some coconut<br />
oil. Bake for 20-30 minutes.<br />
For the coconut fudge drizzle,<br />
put the sugar and 100ml water<br />
in a medium pan. Gently dissolve<br />
the sugar then increase the heat<br />
and boil the sugar to a golden<br />
caramel. Remove from the heat,<br />
add the schnapps and coconut oil<br />
and swirl to melt. Drizzle over the<br />
flatbread and serve with the<br />
sweet labneh.<br />
Chicory & pear salad<br />
with cambozola yogurt<br />
dressing<br />
SERVES 2<br />
For the salad<br />
1 head of Belgium chicory<br />
1 head of radicchio or red<br />
Belgian chicory<br />
2 ripe Williams pears, peeled,<br />
cored and finely sliced<br />
1 small orange, peeled,<br />
segmented and roughly<br />
chopped<br />
150g cambozola cheese, cut<br />
into 2cm pieces, or a semi- soft<br />
light blue-veined cheese<br />
50g lightly toasted pecans,<br />
roughly chopped<br />
For the dressing<br />
100g Greek yogurt<br />
2tbsps sherry vinegar<br />
1tsp GF Dijon mustard<br />
2tbsps extra virgin olive oil<br />
salt and ground black pepper<br />
In a bowl, whisk together all the<br />
ingredients for the salad dressing<br />
and season well with salt and<br />
pepper.<br />
Finely slice the chicory and<br />
radicchio on the diagonal and<br />
toss into a bowl. Add the pears,<br />
orange and cheese, and lightly<br />
mix. Drizzle over the dressing and<br />
mix well.<br />
Serve topped with the toasted<br />
pecans. It’s as easy as that.<br />
90<br />
FOOD & TRAVEL ARABIA
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