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Charred nectarine & prosciutto panzanella served in a bowl

Charred nectarine & prosciutto panzanella

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: Per serving
NutrientUnit
kcal306
fat17g
saturates4g
carbs22g
sugars12g
fibre3g
protein14g
salt1.8g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2018

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A star rating of 5 out of 5.7 ratings
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