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Walton Road Allotments

Barbecued Fennel

Picture







Contributed by Gary Unsworth - Plot 16b
Print Recipe
​Try something different on the barbeque this year.  This makes a great side dish 

Ingredients:

1 Fennel bulb
Juice of half a lemon (reserve the squeezed lemon)
½  fresh red chilli
A drizzle of olive oil
Salt and freshly ground black pepper
Fresh rosemary leaves.
Enough tinfoil to make a little bag.

Method:

​Fold a double piece of tinfoil in half and seal up the two sides to make a little bag. 
 
Cut a fennel bulb in half and then into slices and add these two your tinfoil envelope. 
 
Squeeze in the juice of ½ a lemon, leaving the lemon half in the bag.  Add ½ a sliced fresh red chilli and a good drizzle of olive oil, then season with sea salt and freshly ground black pepper. 
 
If you want, you could add a few bits of fresh rosemary. 
 
Seal the last edge tightly and place on the bars over a medium hot Barbie until cooked.  
Copyright - Walton Road Allotment Society © 2023
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  • Members Only
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