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Nectarines with lavender and saffron

Ice cream and peach bombe

White nectarine and mozzarella salad

Mascarpone and berry sponge sandwiches

10 minutes

Panna cotta

Raspberry panna cotta

Bitter chocolate and raspberry tart

50 minutes

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Fresh berry trifle

15 minutes

Guava fool

30 minutes

Sweet pickled grapefruit

1 hour 30 minutes

Tea recipes

Fynbos honey, rosehip and hibiscus semifreddo

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Cool tomato mousse

8 to 10 hours

Chicory salad with labneh, dates and pine nuts

20 minutes

Chicory salad with labneh, dates and pine nuts

By TASTE

Serves 4 – 6

Difficulty Easy

Prep Time for labneh: 3 – 4 days

Cooking Time 20 minutes

Ingredients

3 chicory
About 6 fresh dates, shredded
About 2 tablespoons pine nuts, toasted
1 jar labneh, drained, or 1 batch homemade labneh (see below)

For the dressing , whisk together:

1 teaspoon honey
6 tablespoons olive oil
Sea salt and milled black pepper

Method

Separate the chicory into leaves and toss with the dressing. Arrange on plates. Add shreds of dates Add labneh and sprinkle with pine nuts.

To make labneh or yoghurt cheese: Turn 4 cups of thick plain yoghurt into a strainer or colander lined with a clean white Jiffy cloth. Balance over a bowl.

Weight down with a can or two. Refrigerate for 3 – 4 days or until well drained and firm enough to roll into balls the size of truffles. Alternatively, use two teaspoons.

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Nectarines with lavender and saffron

Ice cream and peach bombe

White nectarine and mozzarella salad

Mascarpone and berry sponge sandwiches

Raspberry panna cotta

Bitter chocolate and raspberry tart

Fresh berry trifle

Guava fool

Sweet pickled grapefruit

Fynbos honey, rosehip and hibiscus semifreddo

Cool tomato mousse

Chicory salad with labneh, dates and pine nuts

Chicory salad with labneh, dates and pine nuts

Ingredients

Method