Clean Eating

Grilled Peaches with Labneh

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SERVES 4. HANDS ON TIME: 15 MINUTES. TOTAL TIME: 20 MINUTES.

This appetizer uses Middle Eastern ingredient­s such as labneh, a strained yogurt, and sumac, a tart spice made from the sumac flower. Avoid peaches that are overly soft so they don’t fall apart on the grill.

4 firm peaches or nectarines, halved and pitted 1 cup labneh (see Chef’s Tip, p. 48) ½ tsp sumac (TRY: Spicely Organic Sumac Ground) ¼ tsp each sea salt and ground black pepper 1 cup arugula ½ lemon, juiced 1 tbsp extra-virgin olive oil

1. Preheat a greased grill to medium-high.

2. Add peaches to grill, pitted side down, and cook, turning once, until lightly grill marked but still crisp, about 2 minutes per side.

3. Spread each peach half with labneh over pitted side. Sprinkle with sumac, salt and pepper. Top with arugula, and then drizzle with lemon juice and oil.

PER SERVING (¼ of recipe): Calories: 213, Total Fat: 16 g, Sat. Fat: 9 g, Monounsatu­rated Fat: 6 g, Polyunsatu­rated Fat: 1.5 g, Carbs: 17 g, Fiber: 2 g, Sugars: 15 g, Protein: 4 g, Sodium: 152 mg, Cholestero­l: 50 mg

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