Roasted Nectarines With Labneh Herbs and Honey

Ingredients

• 4 large ripe nectarines, halved and stoned
• Olive oil, for drizzling
• 500g labneh, or Greek yogurt strained in a cheesecloth bag overnight
• Generous handful of toasted flaked almonds
• 1 heaped teaspoon dried wild oregano
• 1 heaped teaspoon pul biber chilli flakes
• 2 tablespoons clear honey
• Handful of mint leaves, stacked, rolled up together and finely sliced widthways into thin ribbons
• Maldon sea salt flakes and freshly ground black pepper

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