Mozzarella & salami ciabatta
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- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Create a simple Mediterranean-style supper in under five minutes, with no cooking
| Nutrient | Unit |
|---|---|
| kcal | 519 |
| fat | 28g |
| saturates | 10g |
| carbs | 47g |
| sugars | 4g |
| fibre | 4g |
| protein | 23g |
| salt | 2.99g |
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
- STEP 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.
Recipe from Good Food magazine, August 2010
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