Enjoy the taste of this Tunisian salad recipe that calls for a selection of seasonal stone fruit. Grill any fruit that is relatively hard but leave the soft and juicy pieces as they are. You could barbecue them for a summer dessert with a difference.
1. Put a large ridged griddle pan on high heat and leave until it is very hot. In a bowl mix the peaches, nectarines and apricots that you are grilling with the oil. Place them on the griddle pan and cook for 1-2 minutes on each side, or until they are charred and slightly softened. Remove and set aside to cool.
2. Mix the yoghurt with the honey and orange blossom water. Stir in the lemon juice, if using, and refrigerate until needed.
3. Before serving, arrange the peaches and apricots on a large platter and dot the torn figs on top. Spoon the yoghurt sauce over the fruit, leaving parts of the fruit exposed. Sprinkle over the ground seeds and finally scatter with the fresh basil leaves. Serve at once.