CHARRED NECTARINE & PROSCIUTTO PANZANELLA

Charred nectarine & prosciutto panzanella image

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

Provided by Rosie Birkett

Time 35m

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.8 milligram of sodium