Prawn bruschetta with a fennel and lemon salad
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 bread
1 garlic clove, halved
140g cooked prawns, rinsed with lukewarm water then drained
Handful rocket
Serves
2
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Shellfish, Vegetables, Bread
Recipe Type
Entertaining
Level of Difficulty
Easy