Ingredients

Steps

• Shave the fennel and courgette into thin strips and place in a bowl with mint and half of the fennel tops.
• Add orange slices and lemon juice to the bowl and stir well.
• Drizzle with 15ml of olive oil and season with salt and pepper.
• Heat a griddle pan over a high heat until it is smoking hot.
• Toast the sourdough for 2-3 minutes on each side until charred.
• Rub the toasted bread with the cut garlic and drizzle with 15ml of olive oil.
• Tear the mozzarella in half and place it onto the toast.
• Top with the fennel salad, drizzle with remaining oil, and garnish with fennel tops.