Creamy burrata, smoky sweet nectarine, and a fresh lemon dressing. This is summer on a platter.
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Serves
4
Nectarine
Courgette
Burrata
Mint
Flatbread
Dried Oregano
For The Dressing:
Lemon
Preserved Lemon
Honey
Sumac
Olive Oil
Salt
Black Pepper
Serves
4
Nectarine
Courgette
Burrata
Mint
Flatbread
Dried Oregano
For The Dressing:
Lemon
Preserved Lemon
Honey
Sumac
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat the grill to high. Halve and pit the nectarines, then chop into wedges and drizzle with a little olive oil. Halve the lemons. Lightly drizzle olive oil onto the flatbreads and sprinkle over the oregano.
Step 2.
Once the grill is hot, grill the nectarines on both sides and the lemon until charred for 5 mins.
Step 3.
Remove and add the bread to the grill, cook until crispy 3 mins.
Step 4.
Meanwhile, finely chop the preserved lemon. Drizzle in the honey and 5 tbsp of olive oil, season with salt and pepper, then squeeze the juice of the charred lemon.
Step 5.
Trim the courgettes and use a peeler to shave ribbons into a large bowl. Add the nectarines to the courgette and tear the bread in. Pick the mint leaves and add ¾ in with the fruit. Drizzle three quarters of the dressing over and give everything a good toss.
Step 6.
Plate the nectarine panzanella onto a large serving dish. Top with scoops of burrata and garnish with the remaining mint, dressing and a sprinkle of sumac (if using).
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