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  • 2 large fennel bulbs, about 400 g (13 oz) total weight, trimmed and fronds reserved
  • 3 tablespoons extra virgin olive oil
  • 100 g (3½ oz) feta cheese, diced
  • 100 g (3½ oz) pitted black olives, halved
  • 2 tablespoons chopped parsley
  • squeeze of lemon juice
  • 4 slices of sourdough bread
  • 2 garlic cloves
  • 50 g (2 oz) wild rocket leaves
  • salt and black pepper

Cut the fennel bulbs lengthways into 5 mm (¼ inch) thick slices and place in a large bowl. Add 1 tablespoon of the oil and toss well. Cook on a hot barbecue for 15 minutes, turning halfway through, until charred and tender.

Transfer the fennel to a bowl and add the feta, olives, parsley, lemon juice and some salt and pepper and toss well.

Toast the bread slices on the barbecue for 1 minute on each side until browned. Rub the charred bread on both sides with the garlic cloves and drizzle with a little of the remaining oil. Top with the fennel salad and rocket and serve drizzled with the remaining oil.

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