½ a 125g ball mozzarella (use a light version if you prefer), drained
8 slices salami
lemon wedges, for squeezing
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.