- 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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 4 small slices rustic wholemeal bread, or two large cut in half
- 1 garlic clove, halved
- 140g cooked prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- handful rocket
Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…
Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.
Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred. Rub one side of each slice with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.