Prawn bruschetta with lemony fennel salad recipe | Good Food
Make a luxurious and light treat for two, or double up for a delicious starter to a dinner party meal, from BBC Good Food magazine.
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Cooking tools:
- Grill pan
- Grill
- Microplane
- Citrus press
- Pastry brush
- Chef's knife
- Bread knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
- Plate
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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