Ingredients

3 slices sourdough
4 tbsp olive oil
1 tbsp thyme leaves
1 tbsp capers
1⁄2 lemon
juiced
2 tsp Dijon mustard
4-6 ripe nectarines
halved and stoned
bunch of basil
50g sorrel
or spinach leaves
handful of chervil
handful of tarragon
2 tbsp ricotta
100g prosciutto
handful of roasted hazelnuts
chopped
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.