Barbecued fennel with black olive dressingSlice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic.

Serves 4.

Preparation and cooking times:

Prep 10 mins.

Cook 10 mins.




  • 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


  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.
  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.


69 kcalories, protein 1g, carbohydrate 3g, fat 6 g, saturated fat 1g, fibre 5g, sugar 2g, salt 0.2 g