TODAY’S RECIPE: Charred nectarine & prosciutto panzanella

PANZANELLA is a Tuscan salad made with bread. SERVES 4

Ingredients

3 slices sourdough 4 tbsp olive oil 1 tbsp thyme leaves 1 tbsp capers ½ lemon, juiced 2 tsp Dijon mustard 4-6 ripe nectarines, halved and stoned Bunch of basil 50g sorrel leaves Handful chervil Handful tarragon 2 tbsp ricotta 100g prosciutto Handful of roasted hazelnuts, chopped

Method

1 Heat oven to 200c/180c fan/gas 6. Brush bread with 1tbsp of oil and scatter over sea salt and thyme. Roast for 15 minutes, turning once, until crispy and golden. Break up in a bowl and toss with capers.

2 Meanwhile, whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and mustard to make a dressing, then pour half over the bread.

3 Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.

4 Season, toss everything together, then pile on to a platter. Top with ricotta, prosciutto and hazelnuts. Serve with the remaining dressing on the side. n

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