Burrata Salad with Nectarine

• Roughly chop the butter lettuce and put it in a salad bowl.
• Crush or mince the garlic.
• Cut the ciabatta into 1cm cubes.

• Heat a clean frying pan with a lid over high heat. Toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop, then remove from the pan and set aside.
• Heat a drizzle of olive oil in the same frying pan and fry the onion and courgette for 1 - 2 minutes. Deglaze with the balsamic vinegar, then put the lid on and fry for 4 - 5 minutes. Season with salt and pepper to taste.
• Remove from the pan and set aside.

• Heat a drizzle of olive oil in the same frying pan over medium-high heat.
• Add the bread and garlic, then fry for 3 - 5 minutes, or until golden brown and crunchy. Remove from the pan and set aside.
• Heat a drizzle of olive oil in the same pan and fry the nectarine for 3 - 4 minutes, tossing regularly (see Tip).

Tip: if you want to save time, use another frying pan and fry the nectarine and the croutons at the same time.

• Transfer the onion and courgette to the salad bowl.
• Add the basil crème and extra virgin olive oil, then toss everything together.
• Season with salt and pepper to taste.