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
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.
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.