Alice Zaslavsky's Fennel & Tomato Panzanella with Homemade Ricotta – Food For Everyone

Ingredients

• FOR THE SALAD
• -1 small fennel bulb, fronds picked and reserved
• -1 red onion, thinly sliced into rounds
• -500g heirloom tomatoes, cut into large chunks
• -60ml extra virgin olive oil, plus extra for drizzling
• -60ml red wine vinegar
• -150g sourdough bread, torn
• -3 tablespoons crispy fried shallots, roughly chopped
• -1 teaspoon caraway seeds
• -1 teaspoon sesame seeds
• -1 teaspoon nigella seeds
• -Holy basil or green or purple basil, to serve
• FOR THE RICOTTA
• -2 teaspoons fennel seeds
• -1 litre milk, the best quality you can find
• -2 tablespoons lemon juice