PRAWN BRUSCHETTA WITH LEMONY FENNEL SALAD

Prawn bruschetta with lemony fennel salad image

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

Provided by Good Food team

Time 20m

Number Of Ingredients 8

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

Steps:

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.
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.

Nutrition Facts : Calories 220 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.88 milligram of sodium