Ingredients
1 clove garlic, grated
zest of 1 lemon
2 tbsp extra virgin olive oil
salt and pepper, to season
2 large fennel bulbs
Dressing
½ clove garlic, grated
juice of 1 lemon
2 tbsp extra virgin olive oil
1 handful continental parsley, finely chopped
Salt and pepper, to season
Method
- Place garlic, lemon zest and olive oil into a large mixing bowl. Season with salt and pepper.
- Cut the tops off the fennel bulbs, reserving fennel leaves (leave the core in at the base to keep the pieces held together), and cut into 1 cm slices. Toss fennel into the mixing bowl marinade to coat.
- Place fennel pieces onto a hot barbecue or fire pit grill, reserving any marinade left in the bowl, and cook for 4-5 minutes on each side until crispy and charred, and thickest part of each start to feel tender.
- While the fennel is cooking on the barbecue, make the dressing. Add garlic, lemon juice, olive oil and parsley to the leftover marinade. Season with salt and pepper and give mixture a good stir.
- Plate up the charred pieces of fennel on a platter and drizzle over dressing. Give it a good crack of pepper and garnish with some of the beautiful, delicate, feathery fennel leaves that may have been at the top of your bulbs.
