Griddled peaches with creamy feta, curry leaves & almonds

Ingredients

• 6 peaches, halved, stones removed
• 10-12 curry leaves
• 2 tbsp almond flakes

For the creamy feta spread

• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 200g feta, crumbled
• 30ml extra virgin olive oil
• 50ml milk
• 3 tbsp honey, plus extra for drizzling
• 1 tsp ground black pepper
• 1 tsp chilli flakes

Method

Heat a griddle pan until hot. Brush the peach halves with olive oil and place them on the pan, flesh-side down. Cook for around 5 mins, until lined with nice char marks. Set aside.

Heat 3 tsp olive oil in a small frying pan and fry the curry leaves until crispy, then set aside. In the same pan toast the almond flakes until light brown, then set those aside too.

Add the fennel and cumin seeds to the pan and toast for 1-2 mins, until aromatic.

In a blender combine the crumbled feta, olive oil, milk and honey. Blitz until smooth. Add the toasted fennel and cumin seeds along with the pepper and chilli flakes and mix into a creamy spread.

Spread the creamy feta onto a platter. Arrange the grilled peach halves on the top, drizzle with a little more honey, then finish by sprinkling over the toasted almond flakes and fried curry leaves.

Image: Isabella Palmer