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Chargrilled fennel with lemon thyme dressing recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Grilled fennel tossed with olives, feta, and Parmesan for a sweet and tender BBQ veggie dish.
Ingredients:
  • 2 fennel, trimmed, fronds reserved
  • 180g tub Sicilian olives marinated in lemon and thyme
  • 125.00 ml frozen baby peas
  • 50g fetta, crumbled
  • 62.50 ml finely grated parmesan
Instructions:
  • Slice each fennel bulb into 6 lengthwise slices. Drain olives, saving 1⁄3 cup of the oil mixture. Brush fennel with some of the reserved oil mixture. Heat a barbecue grill or chargrill pan over medium-high heat. Grill fennel in batches for 4 to 5 minutes per side until tender. Place on a serving platter and cover to keep warm.
  • Cook peas in a saucepan of boiling water until they turn bright green and tender, about 2 minutes. Drain.
  • Combine peas and olives with fennel on platter. Drizzle with remaining oil mixture and season with salt and pepper. Sprinkle with feta, parmesan, and reserved fennel fronds. Serve.

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