With vanilla yoghurt
Quick, easy and very tasty
Slice the fennel length ways into 1cm pieces.
Finely chop the olives and herbs. Juice the lemon and crush the garlic clove.
Heat a griddle pan or BBQ. Cover the fennel in olive oil ensuring it is coated well.
Place onto the pan and cook for 5 minutes on each side until golden brown.
To make the dressing, combine the olives, olive oil, herbs, lemon and garlic in a bowl.
Lay the fennel onto a platter and pour over the dressing.
Enjoy warm or at room temperature!