Prawn and Fennel Crostini
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Prawn and Fennel Crostini

Prawn and Fennel Crostini

Ingredients

Method

  • 1 thinly sliced fennel bulb
  • 1 tbsp chopped dill
  • 1⁄2 lemon, zest and juice
  • 1 tbsp olive oil
  • 4 small slices of sourdough
  • 1 halved garlic clove
  • 150g cooked peeled prawns
  • Handful of salad leaves
  • Boil the fennel slices in salted water for 3 mins or until just tender. Drain well and toss with the dill, lemon juice and zest, 2 tsp of olive oil and some salt and pepper.
  • Brush the bread slices with the rest of the oil and griddle until lightly char-lined. Rub with the garlic clove, then top with the fennel salad, the prawns and the salad leaves. Finish with a good grind of black pepper and serve.
10 mins
2 serving

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