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Prawn bruschetta with lemony fennel salad
- 1 fennel bulb, thinly sliced through the root, green fronds reserved
- 1 heaped tbsp roughly chopped dill
- zest and juice lemon , plus wedges, to serve
- 1 tbsp olive oil
- 4 small slices rustic wholemeal bread , or two large cut in half
- 1 garlic clove , halved
- 140g cooked prawns
- handful rocket
Directions:View on BBC Good Food
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