Name: Prawn bruschetta with lemony fennel salad
Prep time: 8 min
Cook time: 8 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
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

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Prawn bruschetta with lemony fennel salad

Prawn bruschetta with lemony fennel salad

Good Food team

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Serves 2

Easy

Prep: 8 mins

Cook: 8 mins

A star rating of 4.8 out of 5.6 ratingsRate

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

Healthy

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Goat's cheese chicken with warm lentils & sweet beets

A star rating of 4.8 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal220
fat7g

low
saturates1g
carbs19g
sugars2g
fibre5g
protein21g
salt1.88g

Method

step 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.
step 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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.8 out of 5.6 ratings

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