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

Nutrition per serving

  • kcal 69
  • fat 6g
  • saturates 1g
  • carbs 3g
  • sugars 2g
  • fibre 5g
  • protein 1g
  • salt 0.2g

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.