Pickled fruit salad with honey labne

Honey labne

• 500 g Greek-style natural yoghurt
• 30 g honey

Pickled fruits

• 120 g water
• 1 orange zest only (4 cm strips), no white pith (flesh segmented and reserved)
• 1 tsp vanilla bean paste
• 375 g verjuice (see Tips)
• 200 g honey
• 200 g rhubarb trimmed and cut into thin pieces (5 mm)
• 250 g strawberries hulled and cut into halves
• 2 pears cored and cut into thin wedges (5 mm)
• 2 peaches stones removed and cut into thin wedges (5 mm)
• 1 sprig fresh mint
• edible flowers for decorating (optional - see Tips)