CHILI GINGER STONE FRUIT WITH LABNEH

Labneh: Spoon yogourt into large sieve lined with cheesecloth or coffee filter set over bowl. Transfer to refrigerator and let stand for at least 4 hours (or overnight). Scrape strained yogourt into resealable container; discard or set aside whey for another purpose. (Make-ahead: Reserve for up to 4 days in the refrigerator.) 

Toss nectarine slices with oil; arrange on preheated medium grill and cook, turning often, for 3 to 4 minutes or until nicely grill marked. Transfer nectarines to a grill-safe skillet set over the grate. 

Add honey, ginger and chilies; stir to coat fruit. Cook, stirring often, for 2 to 3 minutes or until fruit is fragrant and glossy. 

Meanwhile, grill naan for 1 to 2 minutes per side or until lightly toasted; transfer to basket lined with slightly damp kitchen towel and cover to keep warm. 

Spoon labneh down the centre of serving platter. Spoon fruit over labneh, drizzle with the flavoured honey, and garnish with mint and almonds. Cut naan into wedges and serve alongside.