Charred nectarine and prosciutto panzanella

• sourdough bread↗3 slices slices
• olive oil↗4 tbsp tbsp
• thyme leaves↗1 tbsp tbsp
• capers↗1 tbsp tbsp
• lemon↗1⁄2

  juiced

• Dijon mustard↗2 tsp tsp
• nectarines↗4-6 ripe

  halved and pitted

• basil↗bunch of
• sorrel↗50g g

  or spinach leaves

• chervets↗handful of
• tarragon↗handful of
• ricotta↗2 tbsp tbsp
• prosciutto↗100g g
• hazelnuts↗handful of roasted

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Brush the bread with 1 tbsp olive oil and sprinkle with sea salt and thyme leaves. Bake for 15 minutes, turning once, until crisp and golden. Tear into a bowl and mix with capers.

2. 2

   Meanwhile, whisk together lemon juice, 2 tbsp olive oil, a pinch of salt and mustard to make a dressing, then pour half of it over the bread.

3. 3

   Heat a grill pan over high heat and sprinkle with a little sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, skin side down, until charred. Add them to the bowl with the bread along with basil, sorrel (or spinach leaves), thyme and tarragon.

4. 4

   Season and toss everything together, then spread onto a serving platter. Top with ricotta, prosciutto and hazelnuts, and serve the remaining dressing on the side, if desired.