Prawn bruschetta with a fennel and lemon salad

Prep: 10 mins
Cook: 10 mins
Prawn bruschetta with a fennel and lemon salad
If you enjoy prawns, this is a luxurious starter for two.

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

Add the fennel slices to a pan of boiling water for 2-3 minutes until just tender.

Drain well and toss with the fennel fronds, dill, lemon zest and juice, 2 teaspoons of olive oil and some salt and pepper.

Brush the slices of bread with the remaining oil.

Place in a hot griddle pan (or under a grill) and toast on both sides.

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 directly.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Shellfish, Vegetables, Bread

Recipe Type

Level of Difficulty


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