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.