Provençal pork skewers
Don't let the rain get you down, get the griddle pan out and do an indoor BBQ with these fun kebabs
Barbecued fennel with black olive dressing
Serves 4
Easy
Prep:
Cook:
Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic
Skip to ingredients
- 2 fennel bulbssliced lengthways into 1cm-thick pieces
- 1 ½ tbsp olive oil
- 2 tbsp finely chopped black Kalamata olive
- 1 garlic clovecrushed
- juice 1 lemon
- small handful each parsleyand basil, finely chopped
Nutrition: per serving
- kcal69
- fat6g
- saturates1g
- carbs3g
- sugars2g
- fibre5g
- protein1g
- salt0.2glow
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.
