Charred Fennel & Olives with Balsamic Dressing

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • 1 Head of Fennel, cut into 1-2cm wedges
  • 1 tsbp Green and Black Olives
  • For the dressing;
  • 120g Sunflower Oil
  • 1 Clove Garlic, crushed
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 2 tbsp Picked Thyme Leaves
  • 1/2 tsp Caster Sugar
  • 1 tbsp water
  • Fennel can be a bit of a marmite flavour – some love it, some hate it! But it takes on a much milder flavour when charred. This is delicious on its own, as part of a veggie tapas or served with some lovely grilled fish…

    While Roccbox is heating up, make the dressing by combining all the ingredients except the oil in a bowl, season with salt and pepper and whisk continuously whilst slowly adding the oil until a semi thick dressing is achieved.

    Heat a grill pan in Roccbox, rub the fennel slices liberally all over with olive oil and season.

    Once the pan is hot, carefully pop the fennel slices into the pan, pressing down firmly as you do so and return to Roccbox to cook.

    Keep an eye on them and rotate and turn as necessary – you’ll probably be cooking the fennel for around 5-7 minutes in total.

    Once charred and slightly softened, add the olives to the pan and spoon a little dressing over the fennel slices. Toss together and return to the oven for another minute before transferring to a plate and drizzling over some more dressing.

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