Photo: Anna Pelzer
Prawn bruschetta with lemony fennel salad
8 ingredients
8 min + 8 min
Serves 2
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Make a luxurious and light treat for two, or double up for a delicious dinner party starter
Estimated Nutrition (whole recipe, rough)
727
Calories
39g
Protein
16g
Fat
108g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes