Nectarine, Courgette and Burrata Salad with Salted Butter

2 medium courgettes

2 ripe nectarines (or peaches)

2 handfuls of rocket, about 40g

1 handful of roasted hazelnuts, about 20g, crushed

Half a small red onion 

40g All Things Butter Salted Butter 

2 garlic cloves, crushed

Juice of 1 ½ lemons

1 tsp dijon mustard

1 tsp maple syrup

15g mint leaves

15g fresh basil leaves

1 ball of burrata

¾ tsp of sumac, plus more for serving

Salt

Olive oil

Step 1

Preheat your grill setting to a medium-high heat. Cut the courgettes in half, lengthways, and lightly score them with a sharp knife, in a cross-hatch pattern. 

Step 2

Generously sprinkle with salt and put to one side, face-down on a paper towel. Leave for at least 10 minutes to draw out as much moisture as possible, while you prep the other ingredients.

Step 3

Finely slice the onion and add to a small bowl. Squeeze over the juice of half a lemon (roll it firmly on the counter before slicing for optimum juiciness), ¾ of a teaspoon of sumac and a big pinch of salt. Mix well and set aside.

Step 4

Cut the nectarines into slices and set aside. Pat the courgettes dry with the paper towel, and give them a light squeeze to release as much water as possible. Rub a little olive oil over the courgettes and a sprinkle more salt. 

Step 5

Place the courgettes on a tray on the highest shelf and grill for 15 mins, flipping halfway through, until browning and starting to char. They should be softened but still with a bit of bite.

Step 6

To make the dressing, add the butter and the crushed garlic to a small saucepan and melt over a low heat, stirring occasionally, until fully melted. Remove from heat and squeeze the juice of one lemon in. Add the dijon mustard, maple syrup and a pinch of salt, then whisk to combine. Add more maple syrup, salt, dijon, or lemon according to your taste. 

Step 7

Once cooked, remove the courgette from the grill and cut into bite-size chunks. Add your rocket, courgette and nectarines to your serving bowl. Add fresh mint, basil and red onions, along with their lemony marinade. Add a big pinch of salt and a sprinkle of sumac, then lightly toss together. 

Step 8 

Add half of the lemon butter dressing and toss again. Tear the burrata onto the top then drizzle the remainder of the dressing. Top with your chopped hazelnuts and a final sprinkle of flakey sea salt and sumac. Serve with bread or flatbread for mopping, or enjoy on its own!