Chop garlic, fennel bulb and anchovies. Peel pomegranate. Mix yogurt with lemon zest, salt and pepper. Fry the bread in the oven or in a pan with the addition of olive oil.
Tear lettuce leaves with your hands, cut cheese into slices and brown a little in the oven. Mix all the ingredients of the salad and season with yogurt, sprinkle with pomegranate.