Barbecued fennel with black olive dressing

10-30 minutes 200 kcal or less 4 servings accompaniment al fresco aniseed barbecue or grill barbecue or oven bbq or grill bbq or oven herb salad in season main course quick summer vegetarian bbq veggie side

N/A

Source

Ingredients

2 fennel bulbs , sliced lengthways into 1cm-thick pieces

1 ½ tbsp olive oil

2 tbsp finely chopped black Kalamata olive

1 garlic clove , crushed

juice 1 lemon

small handful each parsley and basil, finely chopped

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.