Prawn bruschetta with lemony fennel salad
Make a luxurious and light treat for two, or double up for a delicious dinner party starter
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 8 mins
Cook 8 mins
Low-fat, Super healthy
- 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.
Per serving
220 kcalories, protein 21g, carbohydrate 19g, fat 7 g, saturated fat 1g, fibre 5g, sugar 2g, salt 1.88 g
Recipe from Good Food magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/588640/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 8 mins
Cook 8 mins
Low-fat, Super healthy
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
Per serving
220 kcalories, protein 21g, carbohydrate 19g, fat 7 g, saturated fat 1g, fibre 5g, sugar 2g, salt 1.88 g
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12 July 2010
Belkey rated and commented on this recipe
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