Fennel, Prosciutto & Parmesan Salad

SERVES 4 PREPARATION 10 MINUTES COOKING 10 MINUTES

4 thick slices crusty white

bread, torn into pieces ¼ cup olive oil 100g prosciutto 1 large fennel bulb, trimmed,

halved, cored, shaved 150g baby rocket ½ cup shaved parmesan juice of 1 lemon 2 small garlic cloves, crushed

1. Preheat oven to hot, 200°C. Place bread on oven tray and toss to coat with 1 tablespoon oil. Arrange prosciutto on a second oven tray. 2. Place both trays in oven. Bake for 5-8 minutes until both bread and prosciutto are crisp. Cool and break prosciutto into pieces. 3. In a large salad bowl, combine fennel, rocket, parmesan, crisped bread and prosciutto. 4. Combine the remaining oil, lemon juice and garlic. Season to taste. Drizzle dressing over salad just before serving.