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King Prawn Bruschetta with Lemon Fennel
King Prawn Bruschetta with Lemon Fennel
A classic Italian dish, bruschetta is famous for lavishing garlic and tomatoes on top of delicious, crisp toasted bread. We like to vary the recipe by using king prawns.
Ingredients
- 200 g cooked king prawns 1 pack
- 1 fennel bulb
- 1 tbsp dill roughly chopped
- 1 lemon
- 1 tbsp olive oil
- 1 ciabatta
- 2-3 garlic cloves halved and peeled.
- handful rocket leaves
Instructions
- Bring a pan of water to the boil.
- Slice the fennel thinly, avoiding the root but keeping the green dill-like top, then add to the boiling water for 2-3 minutes until just softened. Drain well and mix with the dill, zest and juice of half the lemon and olive oil. Season with salt and pepper.
- Slice the ciabatta and brush with a little oil. into slices. Place on a hot griddle pan until toasted on both sides.
- Rub one side of the bread with a cut garlic half and divide the fennel salad between the them. Top with the prawns and a few rocket leaves to garnish.
Notes
Substitute the ciabatta with your favourite rustic wholemeal or rye breadÂ
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