FENNEL

THIS is a delicious way to serve an underrated vegetable: fennel.

Simply grill the fennel and serve it with a chillli, garlic and parsley dressing.

It makes a great accompaniment to a braai. INGREDIENTS: 2 large bulbs of fennel 2-3 tablespoons olive oil 2 garlic cloves, roughly chopped

½ red chilli, seeds removed, roughly chopped juice of one large lemon small bunch of fresh, flat-leafed parsley, leaves roughly chopped METHOD:

Cut the fennel bulbs in half. Remove the tough outer layers, then cut each half into three wedges, held together at the core.

Place the fennel in a medium-sized bowl with one tablespoon of oil and freshly ground black pepper, and toss together.

Braai the fennel pieces on a medium-hot grid, turning them at least once, until softened and charred – this will take between 20 and 30 minutes.

Place them back in the bowl, separate the leaves.

Place the garlic, chilli, lemon juice and most of the parsley in the small bowl of a food processor and whizz together, pouring in just enough of the oil to get a loose pesto-like consistency. Season to taste. Spoon half the dressing over the hot, cooked fennel, then keep the rest to one side.

When you are ready to eat, add the rest of the dressing, toss and serve.