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1
Preheat the oven to 220C/fan 200C.
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2
Cut the crust off the sourdough loaf and then cut into thick slices.
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3
Using your hands, tear the slices into rough chunks about 2 cm ( 3/4 in) square to make about 2 cups worth.
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4
Heat the olive oil in an ovenproof frying pan over high heat.
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5
Squash the garlic clove by whacking it with the flat of your cooks knife and then add it to the pan.
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6
Let the garlic fry for 12 minutes to flavour the oil, then turn the heat down to medium, add the bread chunks and toss so they are coated with the flavoured oil.
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7
Once coated and the oil is sucked into the bread, discard the garlic, transfer the pan into the oven and roast until the bread is crisp and toasted.
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8
Remove and set aside.
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9
Once you have chopped, quartered, peeled and torn all of the salad ingredients put the hazelnuts, tomatoes, coriander, parsley, fried capers, capsicum, cucumber, cos lettuces leaves, crispy bread chunks and most of the bresaola in a large bowl, and give it all a good toss.
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10
To make the dressing, put the lemon juice, olive oil, garlic, sumac, a pinch of salt and some freshly ground black pepper in a bowl.
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11
Whisk until combined and then pour over the salad.
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12
Toss the salad to combine then garnish with a little extra chopped coriander and the reserved bresaola.
