Name: Charred nectarine & prosciutto panzanella
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
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

Combine nectarines, prosciutto, ricotta, spinach, sourdough and herbs to make this simple summer salad. Charring the nectarines adds depth of flavour

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

Instructions

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.

4 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.