Mozzarella & salami ciabatta

• small ciabatta↗1

  split

• small fennel bulb↗1

  trimmed and thinly sliced

• extra-virgin olive oil↗1 tbsp tbsp
• handful rocket↗
• ½ a 125g ball mozzarella

  (use a light version if you prefer), drained

• slices salami↗8
• lemon↗

  wedges, for squeezing

Step-by-step instructions

1. 1

   Cut the bread into 4 pieces and toast. Toss the fennel with 2 tsp olive oil, rocket and seasoning. Rub the remaining oil on the cut sides of the bread, then rub with garlic. Tear over the mozzarella and salami, pile on the salad and serve with some lemon wedges for squeezing over.