Charred nectarine & prosciutto panzanella

nectarine prosciutto ricotta salad summer summer salads vitamin c

N/A

Source

Ingredients

3 slices sourdough

4 tbsp olive oil

1 tbsp thyme leaves

1 tbsp capers

1⁄2 lemon , juiced

2 tsp Dijon mustard

4-6 ripe nectarines , halved and stoned

bunch of basil

50g sorrel or spinach leaves

handful of chervil

handful of tarragon

2 tbsp ricotta

100g prosciutto

handful of roasted hazelnuts , chopped

Method

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.

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.

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.

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.