Prawn and Fennel Crostini
- 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