Grilled nectarines with burrata, chilli & mint

30 MINUTES | SERVES 2 EASY | V LC

sourdough 1 slice, torn into small pieces lemon 1, zested and juiced extra-virgin olive oil

nectarines 2 medium-ripe, stoned and cut into quarters lengthways mint a small bunch, finely shredded red chilli 1, seeded and finely chopped burrata 1, torn into large pieces

• Heat a grill to high and toast the bread pieces until golden. Remove and toss with the lemon zest. • Heat a griddle pan or large frying pan over a high heat. Lightly oil the nectarine pieces and put in the pan cut-side down. Cook for 2 minutes on each cut side until golden and grill marked. • Make the dressing by whisking the lemon juice with 4 tbsp olive oil, the mint, chilli and some seasoning. Arrange the nectarine pieces and torn burrata on a plate, scatter with croutons and drizzle over the dressing. PER SERVING 501 KCALS | FAT 35.5G | SATURATES 11.9G CARBS 26.9G | SUGARS 12.4G | FIBRE 3G PROTEIN 17.1G | SALT 1G