- 3 slices sourdough
Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp thyme leaves
- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1⁄2 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tsp Dijon mustard
- 4-6 ripe nectarines, halved and stoned
- bunch of basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 50g sorrel or spinach leaves
Sorrel has a sharp, lemony flavour - the name derives from the French for 'sour'. Highly…
- handful of chervil
Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…
- handful of tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 2 tbsp ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 100g prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- handful of roasted hazelnuts, chopped
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.