Warm salad of chickpeas, fennel and crispy salami – Food & Home Magazine

Ingredients

• 2 large fennel bulbs, cut into quarters
• 1 garlic clove, peeled
• salt and freshly ground black pepper, to taste
• good slug of olive oil
• 60ml white wine
• 1 x 410g tin chickpeas, rinsed and drained
• 12 slices spicy salami
• 12 handfuls red-veined spinach
• <h3>DRESSING</h3>
• 50ml red wine vinegar
• olive oil
• ½ red onion, finely diced