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Charred nectarine & prosciutto panzanella

Charred nectarine & prosciutto panzanella served in a bowl

Charred nectarine & prosciutto panzanella

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

Rosie Birkett

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 5 out of 5.8 ratingsRate

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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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Try this charred nectarine & prosciutto panzanella, then try our BBQ peach panzanella, avocado panzanella and halloumi panzanella salad. Next, try our creamy Tuscan chicken and steak panzanella salad with roasted lemons.

Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, July 2018

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A star rating of 5 out of 5.8 ratings

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