Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic
Prep:10 mins
Serves 4
2 fennel bulbs, sliced lengthways into 1cm-thick pieces1 ½ tbsp olive oil2 tbsp finely chopped black Kalamata olive1 garlic clove, crushedjuice 1 lemonsmall handful each parsley and basil, finely chopped
STEP 1Heat 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.STEP 2To 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.
