Charred nectarine & prosciutto panzanella

Charred nectarine & prosciutto panzanella

  • 3 slices sourdough



    Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 tbsp thyme leaves
  • 1 tbsp capers



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1⁄2 lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp Dijon mustard
  • 4-6 ripe nectarines, halved and stoned
  • bunch of basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g sorrel or spinach leaves



    Sorrel has a sharp, lemony flavour – the name derives from the French for ‘sour’. Highly…

  • handful of chervil



    Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…

  • handful of tarragon



    A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet…

  • 2 tbsp ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 100g prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word ‘prosciutto’ is the…

  • 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.
  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.