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.
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