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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Vegan, Low-fat
- 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.
PER SERVING
69 kcalories, protein 1g, carbohydrate 3g, fat 6 g, saturated fat 1g, fibre 5g, sugar 2g, salt 0.2 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2358658/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Vegan, Low-fat
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
PER SERVING
69 kcalories, protein 1g, carbohydrate 3g, fat 6 g, saturated fat 1g, fibre 5g, sugar 2g, salt 0.2 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
