Prawn bruschetta with lemony fennel salad

• fennel↗1

  bulb, thinly sliced through the root, green fronds reserved

• heaped tbsp roughly chopped dill1
• zest and juice ½ lemon

  plus wedges, to serve

• olive oil↗1 tbsp tbsp
• small slices rustic wholemeal bread↗4

  or two large cut in half

• garlic clove↗1

  halved

• cooked prawns↗140g g
• handful rocket↗

Step-by-step instructions

1. 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.

2. 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.