Prawn bruschetta with lemony fennel salad

These also double up as delicious dinner-party canapés – make them slightly smaller and hand them around with drinks.

TAKES 15 MINUTES • SERVES 2

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 garnish

1 tbsp olive oil

4 small slices rustic wholemeal bread, or 2 large cut in half

1 garlic clove, halved

140g/5oz cooked prawns

handful rocket leaves

1 Bring a pan of salted water to the boil then add the fennel slices and simmer for 2–3 minutes until just tender. Drain well and toss with the reserved fennel fronds, dill, lemon zest and juice, 2 teaspoons of the olive oil and seasoning.

2 Brush the slices of bread with the remaining oil. Put 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 among them. Top with the prawns, then the rocket and serve.

PER SERVING 220 kcals, protein 21g, carbs 19g, fat 7g, sat fat 1g, fibre 5g, sugar 2g, salt 1.88g