Mozzarella & salami ciabatta
Create a simple Mediterranean-style supper in under five minutes, with no cooking
- Prep: 5 mins
- Serves 2
- Easy
Ingredients
- 1 small ciabatta, split
- 1 small fennel bulb, trimmed and thinly sliced
- 1 tbsp extra-virgin olive oil
- handful rocket
- ½ a 125g ball mozzarella (use a light version if you prefer), drained
- 8 slices salami
- lemon wedges, for squeezing
Method
-
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.
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