Prawn Bruschetta With Lemony Fennel Salad
This vibrant and refreshing prawn and fennel bruschetta recipe combines tender slices of fennel with zesty lemon, fragrant dill, and succulent cooked prawns. Enjoy this delicious dish atop slices of rustic wholemeal bread, adding a touch of peppery rocket for a delightful finish.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
8M
Prep Time
PT8M
Yield
Serves 2
Nutrition
- Calories: 220 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.88 milligram of sodium
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