King Prawn Bruschetta with Fennel & Dill Salad

A great lunch recipe for a summers’ weekend. The refreshing acidity of our Mirabeau Pure beautifully compliments the lightly buttered, lemon and parsley prawns which are the star of this dish.

Ingredients

  • 400G raw king prawns, de veined
  • 2 Garlic cloves, thinly sliced
  • Large handful of parsley, roughly chopped
  • 2 Lemons
  • 4 Slices of ciabatta or sourdough
  • 1 fennel bulb, thinly sliced
  • 1 small hanful dill, finely chopped
  • Mixed leaves
  • Salt
  • Olive oil
  • Butter

Method

Start by preparing your salad as once the prawns are cooked you’ll want to get them out and eat them fairly sharpish! Combine the fennel, dill and mixed leaves in a bowl. Drizzle with olive oil, lemon juice and finish with a nice pinch of salt, toss well and set aside. Next bring a pan to a medium / high heat and drizzle with olive oil, add the prawns and just as they start to colour add the garlic and a couple of knobs of butter too. Keeping tossing the pan until all the prawns are nice and pink then remove from the heat, add the juice of a whole lemon and then the parsley. Toast the bread and start plating up using the fennel as a base or side salad.

Served with a chilled glass of Mirabeau Pure. Enjoy!