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Barbecued fennel with black olive dressing

Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 69
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 1
  • Fat 6
  • Fibre 5
  • Salt 0.2

Nutrition per serving

  • Calories 69
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 1
  • Fat 6
  • Fibre 5
  • Salt 0.2

Ingredients

  • 2 fennel bulbs, sliced lengthways into 1cm-thick pieces
  • 1½ tbsp olive oil
  • 2 tbsp finely chopped black Kalamata olives
  • 1 garlic clove, crushed
  • juice 1 lemon
  • small handful each parsley and basil, finely chopped

Method

  1. Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.

  2. To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.

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