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
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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.
