Prawn bruschetta with lemony fennel salad
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Prawn bruschetta with lemony fennel salad

By Good Food

Make a luxurious and light treat for two, or double up for a delicious dinner party starter

  • Prep:8 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 220
  • fat 7g
  • saturates 1g
  • carbs 19g
  • sugars 2g
  • fibre 5g
  • protein 21g
  • salt 1.88g

Ingredients

  • 1 fennel bulb, thinly sliced through the root, green fronds reserved
  • 1 heaped tbsp roughly chopped dill
  • zest and juice ½ lemon, plus wedges, to serve
  • 1 tbsp olive oil
  • 4 small slices rustic wholemeal bread, or two large cut in half
  • 1 garlic clove, halved
  • 140g cooked prawns
  • handful rocket

Method

  1. Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.

  2. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred. Rub one side of each slice with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.

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