Prawn Bruschetta With Lemony Fennel Salad

Ingredients list for Prawn Bruschetta With Lemony Fennel Salad

• 100 grams Prawns shelled, deveined and cooked
• 1 loaf French bread
• 1 teaspoon Lemon zest grated
• 1 Fennel bulb thinly sliced
• 1 tablespo Fresh dill leaves chopped
• to taste Salt
• 1 teaspoon White pepper powder
• 1/2 cup Mayonnaise
• as required Butter
• for rubbi Garlic cloves peeled

Method

1. Boil sufficient water in a deep non-stick pan. Add fennel and cook till tender. Remove from heat, drain and put into a bowl.
2. Add lemon zest, dill leaves, salt and white pepper and mix well.
3. Add prawns and mayonnaise and mix well.
4. Slice French bread and apply butter on them. Toast them in a hot non-stick pan till both sides are lightly browned.
5. Rub one side of each toasted slice with garlic.
6. Spoon the prawn-fennel mixture on top of the toasted bread slices, garnish with dill leaves and serve immediately.

Nutrition Info