Prawn bruschetta with lemony fennel salad

Prawn bruschetta with lemony fennel salad

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(2 ratings)

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Cooking time

Prep: 8 mins Cook: 8 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
220
protein
21g
carbs
19g
fat
7g
saturates
1g
fibre
5g
sugar
2g
salt
1.88g

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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Method

  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.
  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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Comments

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ady315's picture
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Great dish and very simple, if using a griddle get the brochette on alot earlier than the recipe says.

christinaadeleflynn's picture

This was yummy, I initially followed the recipe but have made it plenty of times since and just served as a salad with extra rocket rather than fiddling about with bruschetta.

eleanormayo's picture
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These were great, I have never boiled fennel before and was slightly curious, but I loved the overall flavour of the dish and would definitely do again.

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