Sort ingredients
helen
QR Code
Listen
PdfPlace the oil in a saucepan over a low heat. This cooks very, very quickly, so keep a bowl next to the hob ready to decant the cooked mix into, as it continues to cook off the heat.
Add the sliced garlic to the oil and fry for 1-2 minutes until it is beginning to colour on the very edges. Add the coconut, mustard seeds and curry leaves and fry for a further minute or so until the curry leaves have crisped and the mustard seeds have taken on a slightly deeper colour. Decant straight away into the bowl and immediately stir in the lime juice, chilli powder, agave syrup and salt.
Add the peaches to this marinade and toss to coat. Leave them to macerate for at least 30 minutes before smoothing your labneh on to a serving dish and topping with the peaches and their dressing. ●
Recipes from Centrepiece by Helen Graham (£28, Hamlyn).