Prawn Bruschetta with Lemony Fennel Salad

1. **Prepare the fennel salad:** - Bring a pot of water to a boil. Add the thinly sliced fennel and blanch for 2-3 minutes until just tender. Drain well. - In a mixing bowl, combine the blanched fennel with the reserved fennel fronds, chopped dill, lemon zest, and lemon juice. Drizzle with 1 tablespoon of olive oil and toss to combine. Season with salt and pepper to taste. Set aside.

2. **Toast the bread:** - Preheat a griddle pan or skillet over medium heat. Brush both sides of the rustic bread slices with the remaining 1 tablespoon of olive oil. - Toast the bread slices on both sides until lightly charred and crispy. Remove from heat.

3. **Infuse the bread with garlic:** - While the bread is still warm, rub one side of each slice with the halved garlic clove to impart a subtle garlic flavor.

4. **Assemble the bruschetta:** - Place the toasted bread slices on serving plates, garlic-rubbed side up. - Spoon the fennel salad evenly onto each slice, allowing some of the fennel fronds to spill over the edges for a rustic presentation.

5. **Add the prawns:** - Arrange the cooked prawns on top of the fennel salad on each bruschetta.

6. **Garnish and serve:** - Scatter a handful of rocket leaves over the prawns for a peppery contrast. - Serve immediately, accompanied by lemon wedges for an extra citrusy kick.