2-3 fennel bulbs (400g), trimmed, hard stems discarded, bulbs cut in half
30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni from Brindisa
60ml olive oil
1½ tsp maple syrup
Fine sea salt and black pepper
1¼ tsp fennel seeds, toasted and lightly ground
1 tsp chilli flakes
For the herb dressing
30g basil leaves
20g flat-leaf parsley leaves
75ml olive oil
15ml fresh lemon juice (ie, from 1 lemon)
30g pitted black olives, finely chopped
Directions
For the directions, see the original post here. (you’ll need to scroll down the page before you reach this recipe!)
This recipe is from Yotam Ottolenghi recipes published in The Guardian. We legally can't give you the whole recipe but check out the original recipe here.