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.