Home Mẹo Vặt Trong Nấu Ăn Prawn bruschetta with lemony fennel salad

Prawn bruschetta with lemony fennel salad

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Ingredients

  • 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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • handful rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…

Method

  1. 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.

  2. 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.

Recipe from Good Food magazine, July 2010