Treat your tastebuds to the delights of this salad by celebrity chef, Paul Mercurio.
Cut crust off of the sourdough loaf and then cut thick slices.
Using your hands tear these slices into rough chunks about 2 cm square.
Heat olive oil in a pan and add1 clove of garlic that has been squashed (whack it with the flat of your cooks knife) then toss in about 2 cups of bread chunks and fry over moderate heat giving the bread a toss so it is coated with the flavoured oil.
Once coated and the oil is sucked into the bread discard the garlic and put the fry pan into a hot - 200° oven until the bread is crisp and toasted. Set aside.
In a large bowl toss in the hazelnuts, tomatoes, coriander, parsley, fried capers, capsicum, cucumber and Cos lettuce leaves, ½ a cup of grated bresaola, crispy bread chunks and give it all a good toss.
Make dressing by combining the juice of one lemon with a ¼ cup of good olive oil, 1 clove of garlic crushed, 2 tea spoons of sumac, a pinch of salt and some freshly ground black pepper. Whisk all ingredients in a bowl until combined and then pour over salad.
Mix salad to combine and then garnish with a little extra fresh chopped coriander and the remainder of the grated Bresaola.