Prawn bruschetta with lemony fennel salad recipe | Good Food

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