Prep Time: 15 minutes

Grilling Time: 10 minutes

Assembly Time: 5 minutes

• 2 fennel bulbs, thinly sliced (approx. 500g)
• 4 ripe apricots, halved and pitted (approx. 250g)
• 2 tablespoons olive oil (30ml)
• 1 tablespoons fennel seed
• Salt and pepper to taste
• 240g labneh (strained Greek yogurt)
• Handful of fresh mint leaves, chopped
• Handful of fresh parsley leaves, chopped
• Juice of 1 lemon
• 1 tablespoon honey
• 2 tablespoons barbecue sauce

1. Preheat your grill to medium-high heat.
2. In a small dry pan, toast the fennel seeds over medium heat for 1-2 minutes until fragrant. Remove from heat and let them cool.
3. In a large bowl, combine the fennel slices, apricot halves, olive oil, salt, and pepper. Toss gently to coat the fennel and apricots with the oil and seasonings.
4. Place the fennel slices and apricot halves on the grill grates, making sure they are in a single layer. Grill for about 4-5 minutes per side, or until they have nice grill marks and have softened slightly. Remove from the grill and let cool for a few minutes.
5. In a small bowl, mix together the labneh, chopped mint leaves, parsley leaves, lemon juice, honey, and barbecue sauce. Season with salt and pepper to taste.
6. Once the grilled fennel and apricots have cooled slightly, arrange them on a serving platter. Drizzle the labneh sauce over the top, allowing it to coat the fennel and apricots.
7. Garnish with toasted fennel seeds, additional fresh mint leaves, if desired. Serve the salad immediately and enjoy!

Note: You can also add some toasted almonds or pistachios for added crunch, if desired.