INGREDIENTS (SERVES 2)
2 thick slices of sourdough
garlic infused canola oil, drizzle
3 thyme sprigs
100g speck, diced (rind off)
6 thick slices of salami, diced
small bunch of parsley leaves
small bunch of rocket
smal bunch of basil
1 bocconcini ball
5 white anchovies
1 chilli, deseeded and julienned
8 cherry tomatoes, halved
baby oregano leaves, to garnish
Preheat oven to 180 degrees.
Cut the sourdoigh slices into squares or whichever size you'd like your croutons to be and place them in a roasting tray. Add the thyme sprigs, a drizzle of oil and put in the oven for 15 minutes.
While your croutons are in the oven put the speck, salami and a drizzle of oil into a cold pan and turn onto a medium heat and turn the heat off when the meat is nice and crispy and set aside.
Place the rocket, parsley and basil into a mixing bowl. Break the bocconicini over the top and add the anchovies, tomatoes and chilli as well.
Head back to your fry pan and squeeze a lemon to finish the vinigarette made from the juices of your meat.
To finish add the croutons, meat and vinaigrette into the mixing bowl with your salad, toss them around, transfer to a plate and garnish with the baby oregano.