Ingredients

1 large Burrata or 2 small
2 nectarines, stoned and cut into wedges
4 slices of prosciutto
2-3 large tomatoes, cut into wedges
100g cherry tomatoes, halved
50g mixed salad leaves
6 thin slices of baguette
4tbsp olive oil
Handful basil leaves
1tbsp thyme leaves
1 lemon, zested & juiced

Method

Heat a griddle pan to high. Brush the nectarines and baguettes slices with a little oil, add to the griddle pan turning when bar marks appear. Set aside.

Mix the remaining oil with the lemon juice and zest the mix well. Season with salt and pepper, add most of the thyme leaves, and half the basil leaves, chopped.

Arrange the tomatoes, nectarines, toasted baguette and salad leaves on a plate or platter. Drizzle over the dressing, lay the prosciutto, before topping with the burrata. Add the remaining basil and thyme before drizzling with a little more oil. Slash the top of the burrata with a sharp knife to reveal the oozing centre.

Ingredients

120g Mozzarella Pearls
250g tomatoes, mixed sizes and colours
100g broad beans, cooked and podded
1 small red onion, sliced thinly
20g basil leaves
20g parsley leaves
1tsp Dijon mustard
2tbsp capers

Method

Slice any large tomatoes and quarter the smaller ones.
To make the salsa verde, chop the basil, parsley and capers, before putting into a bowl and mixing in the mustard, vinegar, oil, and some seasoning.
Layer the larger tomatoes on the bottom of your serving bowl, before topping with the smaller tomatoes, red onion, and broad beans.
Dress the mozzarella pearls in a little of the salsa verde, before adding to the bowl and drizzling over the remaining salsa verde.

Ingredients

50g Parmigiano Reggiano, grated
25g Parmigiano Reggiano, shavings
1 head of romaine lettuce
1 small ciabatta roll
2tbsp olive oil
2 anchovy fillets
1 small garlic clove, grated
2tbsp mayonnaise
½tbsp white wine vinegar

Method

Cut the ciabatta into large chunks, toss with the oil, and then bake at 180°C until golden.
Mash the anchovies and garlic together in a bowl, add the mayonnaise, vinegar, and a good grinding of black pepper. Mix well then stir in half of the grated Parmigiano Reggiano, and thin down the mix with a little bit of water if needed.
Chop the romaine into large chunks, add to a bowl with most of the ciabatta croutons and dressing. Mix well then pile onto serving bowls, topping with the remaining dressing, croutons, and Parmigiano Reggiano.