Serves 4
Gluten free
Vegan
200g fennel bulb sliced lengthways into 1cm-thick pieces
1 ½ tbsp extra virgin olive oil
1 clove garlic crushed
2 tbs finely chopped black Kalamata olives
juice of 1 lemon
small handful each parsley and basil, finely chopped
1. Heat a BBQ or griddle pan. Toss the fennel in ½ tb olive oil, coating well.
2. Cook for 5 mins on each side until golden brown, soft and charred.
3. To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl, add the chopped herbs and combine.
4. Lay the fennel on a platter and pour over the dressing.
5. Eat warm or at room temperature.
Fennel is one underrated prebiotic - give it a chance with this citrusy-salty recipe great on its own or alongside BBQ’d protein and seafood.
Adapted from BBC Good Food website
