Griddled Nectarine, Fennel & Mozzarella Panzanella - Ainsley Harriott

Ingredients

• 4-5 ripe, but firm large vine or heirloom tomatoes, cut into wedges or large chunks
• 200g day old Italian-style rustic loaf, ciabatta or sourdough, torn into large chunks
• olive oil, for drizzling
• 1 small bulb of fennel, shaved thinly on a mandolin, fronds reserved
• ½ red onion, thinly sliced, soaked in cold water for 20 minutes then drained
• 3 ripe but firm nectarines (or peaches), destoned, cut into wedges
• maple syrup, for drizzling
• small bunch of basil, leaves picked, plus extra leaves for garnish
• small handful of mint leaves
• small handful of rocket leaves (optional)
• 1-2 x 120g balls of mozzarella
• flaky sea salt & freshly ground black pepper
• For the Dressing
• 4 tbsp extra virgin olive oil
• 2 ½ tbsp sherry vinegar or red wine vinegar
• 1 small clove of garlic, minced