- 1 large bulb of fennel, about 300 g
- 3 tablespoons extra virgin olive oil
- 1 small red onion, halved
- 1 red capsicum, halved and seeded
- 1 yellow capsicum, halved and seeded
- 2 teaspoons balsamic vinegarsalt and pepper
- 150 g mozzarella, diced
- 100 g mixed salad leaves
- ¼ cup (15 g) fresh basil leaves
- 1 ciabatta loaf, thickly sliced
- 1 clove garlic, halved
- Preheat the grill to high.
- Cut the fennel bulb in half lengthwise, then cut each half lengthwise into 1 cm thick slices, not cutting all the way through the base so the layers remain attached.
- Place the halves, cut side down, on a baking tray and brush lightly with 1 tablespoon of the oil.
- Put the onion halves and capsicums, cut side down, on the baking tray.
- Grill the vegetables for 10–15 minutes, turning once, until the fennel is golden brown and the capsicums and onions are tender and blackened in places.
- Transfer the vegetables to a chopping board (leave the grill on).
- Pour any juices from the baking tray into a small bowl and whisk in the remaining 2 tablespoons oil and the vinegar.
- Season this dressing with salt and pepper to taste.
- Thickly slice the capsicums and onion.
- Cut through the base of the fennel halves to separate the slices.
- Put all the vegetables in a mixing bowl.
- Pour over the dressing and toss well to coat the vegetables evenly.
- Add the mozzarella, salad leaves and basil to the bowl, piling them on top of the vegetables (do not toss together yet).
- Spread out the ciabatta slices on a clean baking tray and toast under the grill for 2–3 minutes, or until golden on both sides.
- Rub one side of each slice with the cut surface of the garlic clove.
- Toss the mozzarella, leaves and vegetables to mix them together, then pile on top of the ciabatta toasts.
- Serve immediately.
Preparation: 30 minutes
Cooking: about 15 minutes