Charred Nectarine, Burrata and Prosciutto Salad with Fennel Seed Croutons and Basil Dressing

This is my version of the ultimate summer salad but it is so good you will want to eat it all year round. It is full of so much flavour and texture - salty prosciutto, creamy burrata, sweet smoky charred nectarines, crunchy croutons and the zing of a basil dressing, this is a salad I could just eat and eat and eat.

Serves 3
1. For the dressing, blitz a bunch of basil, a handful of mint, the juice and zest of a lemon and a good drizzle of olive oil in a mini food processor if you have one (or chop everything as finely as possible). Add 1 tsp each of dijon mustard and honey before tasting and adjusting the seasoning if necessary. Set aside.
2. For the croutons, cut a loaf of sourdough or ciabatta into chunks, drizzle with olive oil and sprinkle with plenty of sea salt flakes and a generous tbsp of fennel seeds. Bake at 180C until golden and crunchy.
3. Cut the nectarines into wedges before brushing with a little oil and frying in a hot griddle pan until the wedges are slightly charred but still holding their shape.
4. When you are ready to assemble pile some salad leaves such as watercress, spinach and rocket onto the plate before tearing over the burrata and prosciutto. Top with the charred nectarines and fennel croutons, before drizzling with plenty of the basil dressing and sprinkling over some toasted pine nuts.