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.