For ➊
fennel & zucchini mint salad
1 thick slice sourdough bread
1 garlic clove, peeled, cut in half
125 g buffalo mozzarella
Heat a griddle pan over a high heat until smoking hot.
Toast the bread well on both sides for 2-3 m. Remove from the pan and place on a plate.
Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil.
Tear the mozzarella in half and place onto the toasted bread.
Pile the fennel and zucchini mint salad on top. Drizzle over the remaining olive oil. Scatter over the torn fennel stems.
