Barbecued fennel with black olive dressing

Serves 4

Gluten free




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

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