Grilled fennel with Kalamata black olives and aromatic herb dressing

• fennel bulbs↗2

  sliced lengthwise into 1 cm thick slices

• olive oil↗1 ½ ст. л. tbsp
• finely chopped black Kalamata olives2 ст. л. tbsp
• garlic clove↗1

  minced

• juice of 1 lemon
• small handful of parsley

  and basil, finely chopped

Step-by-step instructions

1. 1

   Heat the grill or a grill pan. Brush the fennel with 1 tbsp olive oil, coating each piece evenly. Grill for 5 minutes on each side until it turns golden‑brown and is nicely charred.

2. 2

   For the dressing, place the olives, minced garlic, lemon juice and the remaining oil in a bowl. Add the finely chopped parsley and basil, mix well. Arrange the cooked fennel on a plate and drizzle with the dressing. Serve warm or at room temperature.