A simple yet striking Greek dessert, these peaches are lightly charred in a pan and crowned with strained yoghurt, honey and walnuts. It makes a light but satisfying treat for afternoon tea.
Halve the peaches and remove the pits, then brush the cut sides lightly with olive oil.
In a hot pan, cook the peaches cut-side down first, then turn to char both sides until grill marks appear.
Spread the strained yoghurt on a plate, arrange the warm peaches on top, drizzle with honey and finish with walnuts and fresh mint.
Do not turn the peaches too often once they hit the pan — leave each side still for a few minutes so proper char marks form. Allergens: contains milk and dairy, tree nuts (walnut).
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