Serves 6 as a side or starter
- 1-2 fennel bulbs
- 3 roasted red peppers peeled, deseeded and sliced
- 1 tsp fennel seeds slightly crushed and toasted
- Lots of fresh fennel fronds coarsely chopped
- 12-18 kalamata olives
Heat a grill pan over a high heat.
Slice the fennel very thinly from top to bottom, drizzle with olive oil, season with sea salt and freshly ground pepper.
Cook in the hot pan until golden and slightly caramelised on each side. Arrange on a platter with warm roast pepper slices. Scatter some fennel seeds over the top and toss.
Sprinkle over the freshly chopped fennel fronds and some black olives.
Enjoy!