Grilled Fennel, plus Lemon Zest

Grilled fennel, charred on the grill until perfectly soft and good. Sprinkled with sea salt, lemon zest and extra virgin olive oil it makes the solid side dish with meat or fish, can be added to sandwiches or served on crostini good!

Fennel (finocchio in Italian) is such a good and versatile vegetable. It can be eaten raw like in our zucchini, fennel and smoked scamorza salad roasted and served as a good pasta sauce or grilled.

Grilling fennel changes the flavour from a strong and fresh aniseed flavour to mellow and sweet with a smoky char. It's good and easy to make.

Ingredients – what you need

• Fennel – make sure your fennel isn't bruised or wrinkled when buying it.
• Lemon – use an unwaxed organic lemon since we're using the zest.
• Extra virgin olive oil – you need a small amount to brush the slices of fennel.
• Salt – We always use sea salt flakes.

Step by step photos and recipe instructions

Preparation tips!

• Pre-heat your grill whether you're using an indoor griddle pan or outdoor barbecue.
• Wash your fennel bulbs under cold running water to wash away any dirt then pat dry.

Step 1) Cut the green stalks off the top of the fennel bulb (keep the fronds for serving) then cut it into slices around 1cm (1/2 inch) thick (photos 1 & 2).

Step 3) Brush each slice of fennel with olive oil then place on a hot griddle pan or grill. Cook for around 4 minutes on each side until charred and cooked through (photos 3 & 4).

Step 4) arrange on a serving plate and sprinkle with sea salt flakes and the zest of 1 lemon. Squeeze over a small amount of lemon juice (about 1 teaspoon) and serve.

Tips and variations

• Get solid charred marks – place the fennel on the grill and leave it for around 3-4 minutes before flipping over to the other side. If you move it around too much it'll char all over.
• Don't throw away the green stalks – these can be chopped up and added to soups, stews and pasta sauces.
• Add Parmigiano Reggiano – added shavings of cheese and freshly ground black pepper is another good way to serve the grilled fennel, it goes especially well with steak.
• Add herbs – depending on what you're serving it with you can add different herbs such as fresh basil or parsley. You can also rub dried oregano over before grilling.

How long does grilled fennel last?

It's best eaten the same day but can be stored in the fridge for up to 2 days.

Ingredients

Makes 4 servings

• 2 large fennel bulbs
• 1 lemon (unwaxed)
• Olive oil (for brushing)
• Sea salt flakes

Method

1. Pre-heat your grill or griddle pan. Wash the fennel bulbs in cold running water then pat dry.

2. Cut off the green stalks at the top of the fennel and keep any fennel fronds or serving. Do not cut off the bottom of the fennel or the slices will fall apart.

3. Cut the fennel into 1cm (½ inch) thick slices and brush them lightly with olive oil.

4. Place the slices on a hot grill for around 4 minutes on each side then transfer to a serving plate.

5. Sprinkle with sea salt flakes then grate over the zest of a whole lemon. Finally squeeze little lemon juice over the fennel (around 1-2 teaspoons) and garnish with reserved fennel fronds (optional), serve.

Kitchen notes

• Get solid charred marks place the fennel on the grill and leave it for around 3-4 minutes before flipping over to the other side. If you move it around too much it'll char all over.
• Don't throw away the green stalks these can be chopped up and added to soups, stews and pasta sauces.
• Add Parmigiano Reggiano added shavings of cheese and freshly ground black pepper is another good way to serve the grilled fennel, it goes especially well with steak.
• Add herbs depending on what you're serving it with you can add different herbs such as fresh basil or parsley. You can also rub dried oregano over before grilling
• Leftovers will keep up to 2 days in the fridge.