Tomato, burrata & broad bean salad
Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad
Charred nectarine & prosciutto panzanella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 slices sourdough
- 4 tbsp olive oil
- 1 tbsp thyme leaves
- 1 tbsp capers
- 1⁄2 lemonjuiced
- 2 tsp Dijon mustard
- 4-6 ripe nectarineshalved and stoned
- bunch of basil
- 50g sorrelor spinach leaves
- handful of chervil
- handful of tarragon
- 2 tbsp ricotta
- 100g prosciutto
- handful of roasted hazelnutschopped
Nutrition: Per serving
- kcal306
- fat17g
- saturates4g
- carbs22g
- sugars12g
- fibre3g
- protein14g
- salt1.8g
Method
step 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.
step 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.
step 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.
step 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.
