Prawn bruschetta with lemony fennel salad
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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