These make a fine summer lunch or dinner as they are, but switch the bread for mini milk rolls and you’ll have a simple canapé guests will lap up.
Ingredients
Lemon myrtle-buttermilk sauce
Method
1.For lemon myrtle-buttermilk sauce, whisk ingredients in a bowl and season to taste.
2.Heat a barbecue or char-grill pan to high heat and grill bread until lightly charred and toasted (1 minute each side).
3.Drizzle prawns with oil, season to taste and grill, turning once, until just opaque (2-3 minutes).
4.To serve, spread half the toasted bread slices on one side with sauce to taste, top with prawns, drained fennel, fennel fronds and watercress, season to taste, sandwich with remaining toasted bread and serve with lemon wedges.