Peach panzanella

• brioche loaf↗6 thin slices of

  cut into cubes

• Little Gem lettuces↗4

  cut into quarters

• ripe peaches↗6

  stoned and cut into wedges

• burrata↗2 balls

  or buffalo mozzarella, torn into small chunks

• lemon thyme↗½ tsp

  leaves, to serve

• basil↗handful

  leaves, to serve

• olive oil↗6 tbsp
• lemon↗1

  juiced

• capers↗1 tbsp

  in brine, drained and finely chopped

Step-by-step instructions

1. 1

   Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.

2. 2

   Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.

3. 3

   Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.