Prawn bruschetta with a fennel and lemon salad | MummyPages.uk

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 bread
• 1 garlic clove, halved
• 140g cooked prawns, rinsed with lukewarm water then drained
• Handful rocket