Ross dobson's grilled fennel with herb dressing

Name: ross dobson's grilled fennel with herb dressing
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 fennel bulb; 2 toe garlic finely chopped; 60 ml traditional olive oil; 40 ml Red wine vinegar; 2 tl dijon mustard; tl sea salt; tl chili flakes; 20 g parsley finely chopped; 15 fresh fresh mint finely chopped

Fennel of the barbecue with garlic, red wine vinegar, mustard, chili, parsley and mint

Ingredients

Directions

Cut the green leaves of the fennel and cut it coarsely so that you have a small handful. Keep separate.
Cut the tubers lengthwise into slices of approx. ½ cm thick and place in a bowl.
Mix the garlic with the olive oil and marinate with the fennel for about 30 minutes at room temperature.
For the dressing mix the rest of the olive oil with the red wine vinegar, the mustard, the sea salt, chilli flakes to taste and the spices.
Preheat the barbecue grill to the highest setting.
Fry half of the fennel slices 4-5 min on each side until the fennel is golden and the finely chopped garlic is golden and aromatic.
Mix the hot fennel slices with the dressing and scoop together.
Repeat with the rest of the fennel. Serve warm or at room temperature and sprinkle with the veneer gorge.