Barbecued fennel with black olive dressing

Barbecued fennel with black olive dressing

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
69
protein
1g
carbs
3g
fat
6g
saturates
1g
fibre
5g
sugar
2g
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

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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.

Recipe from Good Food magazine, August 2012

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Comments

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Weekend Cook's picture

This is a wonderful recipe - it is delicious, a great warm salad as an alternative to the usual, and easy. I will be making this again many times. I added one extra teaspoon of oil to the fennel before grilling - otherwise I just followed the recipe.

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