6 small fennel bulbs
2 red onions, peeled and sliced into wedges
5 tablespoons extra virgin olive oil
1 large garlic clove, crushed
sea salt and freshly ground pepper
zest and juice of 1 small lemon
¼ teaspoon chilli flakes
4-5 slices sourdough bread, torn into bite-size chunks
12-15 large raw tiger prawns, peeled with tails on
large handful flat-leaf parsley
large handful rocket leaves
Preheat the oven to 180ºC.
Trim the tops and root end of the fennel and cut each into 6-8 wedges. Place in a large roasting pan with the red onion. Combine 4 tablespoons of the oil with the garlic, salt and pepper, lemon zest and juice. Pour this over the fennel and onion and toss gently to combine. Roast 20-25 minutes or until starting to turn golden, turning occasionally.
Put the bread in a bowl with the remaining oil, chilli flakes and a generous pinch of sea salt and toss to combine. Add to the roasting pan and gently toss again. Cook for 5 minutes or until just starting to turn golden, before adding the prawns. Toss well and continue to cook for a further 5-8 minutes or until the croutons are golden and crispy and the prawns are cooked. Remove from the oven and stir through the parsley. Toss through a handful of rocket leaves just before serving and serve with lemon wedges on the side.