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Nutrition: per serving

  • kcal69
  • fat6g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre5g
  • protein1g
  • salt0.2g
    low

Method

  • step 1

    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.

  • step 2

    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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Comments, questions and tips (4)

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Overall rating

A star rating of 4.9 out of 5.8 ratings

jollyjulia

A star rating of 5 out of 5.

Delicious recipe - I didn't cook it long enough though as it was quite tough and chewy but that was probably me. The dressing is lovely and could be used on many other veg or with fish and meat.

catie74

Fabulous side to any BBQ. Great with meat and fish. A regular for us

Kitty the hare

This is standard on our BBQ menu. Its a firm favourite even with those who are not olive fans. The dressing is delicious. Would certainly recommend that you try it. I agree with the other post regarding the extra oil.

Weekend_Cook-2

This is a wonderful recipe - it is delicious, a great warm salad as an alternative to the usual, and easy. I will be making this again many times. I added one extra teaspoon of oil to the fennel before grilling - otherwise I just followed the recipe.

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