Bloody Mary tomato salad | NZ Woman's Weekly Food

Ingredients

• 350g sourdough bread, torn into 3-4cm chunks
• ¼ cup (60ml) extra virgin olive oil
• 2 small fennel bulbs (400g)
• 3 celery stalks (inner stalks), trimmed (see tip)
• 400g small mixed heirloom tomatoes, sliced
• 200g rainbow cherry tomato medley, halved or whole
• ½ cup (125ml) tomato juice
• 2 tablespoons lemon juice
• 1 tablespoon horseradish cream
• ½ teaspoon chilli powder
• ½ teaspoon celery salt
• ½ teaspoon Worcestershire sauce