Fennel and Salami Panzanella Salad

A healthy salad recipe..

INGREDIENTS:

• ½ loaf of one-day old sourdough bread, crust removed and bread torn into walnut-size pieces
• 1 fennel bulb, finely sliced
• 1 endive, leaves picked
• 1 bunch of baby beetroot, thinly sliced
• 1 small handful of parsley leaves
• 60 millilitres extra virgin olive oil
• 1 burrata
• 1 tablespoon white wine vinegar
• 3 tablespoons capers, drained and dried
• 1 good quality thin salami (like a saucisson or cacciatore)

METHOD:

1. Preheat the oven to 170C.
2. Drizzle 20ml of oil over the bread and toast in the oven until crunchy. Cool slightly.
3. Heat a splash of oil into a pan over a high heat. Add the caper and fry until crispy. Drain on paper towels.
4. Arrange the fennel, endive, beetroot, parsley and torn burrata into a serving bowl. Add the salami pieces and sprinkle over the capers. Whisk the vinegar and remaining oil together and drizzle over salad just before serving.