A simple, refreshing salad of charred fennel, bright lemon and fresh parsley. The fennel is grilled directly over the coals for a smoky, caramelised flavour.
Ingredients
trimmed and cut into wedges
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smokeandsoil.com/recipes/charred-fennel-salad-with-lemon-and-parsley
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy
Method
BBQ
Ingredients
Health Notes
Fennel is a good source of fibre and vitamin C, and this simple preparation keeps things light and healthy.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
120
kcal
2g
protein
10g
carbs
8g
fat
Values are estimates and vary with portion size and preparation.
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A simple, no-cook dressing with capers, lemon and olive oil. Perfect for fish and salads.
Prepare the Fennel
Trim the fennel bulbs, removing the tough outer layers and the fronds (reserve some for garnish). Cut each bulb into wedges, about 2cm thick. Toss the wedges in a bowl with a tablespoon of olive oil, and season with salt and pepper.
Grill the Fennel
Place the fennel wedges directly over the hot coals. Grill for 5-7 minutes per side, until tender and nicely charred. You want some good colour and caramelisation, but without burning the fennel. Move them to the cooler side of the grill if they are colouring too quickly.
Assemble the Salad
Once the fennel is cooked, transfer it to a serving dish. While it's still warm, dress with the remaining olive oil and the lemon juice. Toss through the chopped parsley, check the seasoning and serve immediately.
Health Notes
Fennel is a good source of fibre and vitamin C, and this simple preparation keeps things light and healthy.
Per serving (estimate)
120
kcal
2g
protein
10g
carbs
8g
fat
