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Charred nectarine & prosciutto panzanella New-recipe-icon

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

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 306
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 12
  • Protein 14
  • Fat 17
  • Fibre 3
  • Salt 1.8

Nutrition per serving

  • Calories 306
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 12
  • Protein 14
  • Fat 17
  • Fibre 3
  • Salt 1.8

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

  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.

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