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Prawn bruschetta with lemony fennel salad

Prawn bruschetta with lemony fennel salad

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal220
low infat7g
saturates1g
carbs19g
sugars2g
fibre5g
protein21g
salt1.88g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

Rating: 5 out of 5.4 ratings
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