Charred nectarine & prosciutto panzanella
This is essentially just a simple assembly of good-quality ingredients. Charring the nectarines gives them an added depth of flavour that elevates this dish, and I love the freshness the ricotta and herbs bring to it.
SERVES 4 PREP 20 mins COOK 15 mins EASY
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 or spinach leaves handful of chervil and tarragon
2 tbsp ricotta 100g prosciutto handful of roasted hazelnuts, chopped 1 Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some sea salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.
2 Meanwhile, whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the 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.
3 Season and toss everything together, then pile onto a serving platter. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.
GOOD TO KNOW vit c • 1 of 5-a-day
PER SERVING 306 kcals • fat 17g • saturates 4g • carbs 22g • sugars 12g • fibre 3g • protein 14g • salt 1.8g