Nectarine and burrata salad

Steps

1. Trim the courgettes and use a peeler to shave ribbons. Sprinkle with salt and set aside.
2. Preheat the grill to high.
3. Halve and pit the nectarines, chop into wedges and drizzle with a little olive oil.
4. Halve the lemons. Lightly drizzle olive oil onto the flatbreads and sprinkle over the oregano.
5. Once the grill is hot, grill the nectarines on both sides and the lemon until charred.
6. Remove and add the bread to the grill, cook until crispy 3 mins.
7. Pat the courgettes dry then grill until slightly charred.
8. Meanwhile, finely chop the preserved lemon. Drizzle in the agave and 5 tbsp of olive oil.
9. Season with salt and pepper, then squeeze the juice of the charred lemon.
10. Add the nectarines and courgette to a bowl and tear the bread in.
11. Add ¾ of the mint in with the fruit. Drizzle ¾ of the dressing over and give everything a good toss.
12. Plate the nectarine panzanella onto a large serving dish.
13. Top with burrata and garnish with the remaining mint, dressing and a sprinkle of sumac.