Steak panzanella
Sweet summer stone fruit replaces the usual tomatoes in this easy main course.
Serves 2 • Prep 10 mins, plus resting • Cook 20 mins
2 banana shallots, finely slicedSmall sprig rosemary, leaves finely chopped3tbsp sherry or red wine vinegar1tsp caster sugarSmall pinch chilli flakes50ml olive oil, plus extra for cooking1 thick-cut rib-eye or sirloin steak100g runner beans, trimmed4 baby courgettes, halved lengthways100g stale bread, thickly sliced (we used olive ciabatta)2 ripe nectarines or peaches, stones removed, cut into wedgesSmall bunch basil, larger leaves roughly torn125g mozzarella ball, roughly torn 1 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.
2 Lightly brush…
