Barbecued fennel with black olive dressing
Cooking time
Prep: 10 mins Cook: 10 minsSkill level
EasyServings
Serves 4Slice 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
- 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.
Recipe from Good Food magazine, August 2012
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