Charred nec­tarine & pro­sciutto pan­zanella

BBC Good Food - - Inside -

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

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