Charred nectarine & prosciutto panzanella
Contains pork – recipe is for non-Muslims only
Combine nectarines, prosciutto, ricotta, spinach, sourdough and herbs to make this simple summer salad. Charring the nectarines adds depth of flavour
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Prep:20 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 306
-
fat 17g
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saturates 4g
-
carbs 22g
-
sugars 12g
-
fibre 3g
-
protein 14g
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salt 1.8g
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 sorrelor 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.
