Are you looking for a fresh twist on the traditional panzanella? This vibrant summer salad replaces tomatoes with sweet, juicy nectarines or peaches, creating the perfect balance between savoury and fruity.
Ingredients
- 2 banana shallots, finely sliced
- Small sprig rosemary, leaves finely chopped
- 3 tbsp sherry or red wine vinegar
- 1 tsp caster sugar
- Small pinch chilli flakes
- 50 ml olive oil, plus extra for cooking
- 1 thick-cut rib-eye or sirloin steak
- 100 g runner beans, trimmed
- 4 baby courgettes, halved lengthways
- 100 g stale bread, thickly sliced (we used olive ciabatta)
- 2 ripe nectarines or peaches, stones removed, cut into wedges
- Small bunch basil, larger leaves roughly torn
- 125g mozzarella ball, roughly torn
Instructions
- Heat/light the barbecue, or heat a griddle pan over high heat. In a large bowl, mix together the shallots, rosemary, vinegar, sugar, chilli flakes and a large pinch of salt. Set aside to pickle.
- Lightly brush the steak with oil and season well with salt. When the barbecue/griddle pan is hot, cook the steak over high/direct heat for 3-4 mins each side for medium-rare, or until cooked to your liking, then add to the dish with the shallot mixture and set aside to rest.
- Drizzle the runner beans, courgettes and bread with oil and cook on the barbecue/griddle, turning once, until the veg is charred and tender, and the bread is crisp and toasted, about 8 mins. Cut the beans into short lengths, about 7 cm.
- Roughly tear the charred bread into bite-size chunks and toss with the remaining ingredients, including the resting juices and pickled shallot mixture.
- Thinly slice the steak and arrange on a platter with the salad. Drizzle with a little more olive oil, and season with sea salt and black pepper.
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Featured Image: W&H September 2024 Issue
