Barbecued fennel with black olive dressing
By Good Food
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
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.
