Crispy crunchy chorizo & white bean salad

Step 1

Preheat oven to 180C. Combine garlic and 1 tablespoon oil in a small bowl and brush over each side of the bread. Place, in a single layer, on a tray lined with baking paper. Bake for 10-12 minutes or until golden.

Step 2

Meanwhile, cut each fennel bulb into 3 slices lengthways. Heat 1 tablespoon of the remaining oil in a large frying pan over medium heat. Cook the fennel for 1-2 minutes each side or until golden. Transfer to a plate and keep warm. Cook the chorizo in the pan, stirring, for 3-4 minutes or until crisp. Stir in the cannellini beans and thyme for 2-3 minutes. Stir in the orange rind and juice until heated through.

Step 3

Arrange witlof on a serving plate. Top with chorizo mixture and fennel. Drizzle remaining oil over the salad and top with the garlic bread.