Sweetcorn & Courgette Fritters
Top with an egg with a runny yolk and a drizzle of chilli dressing
-
25 mins
-
Serves 2
20 minutes
Serves 2
What you'll need…
- 1 fennel bulb
- 1 tablespoon olive oil
- 1 tablespoon black olives
- 1 garlic clove
- 1/2 lemon
- small handful parsley
- small handful basil
The method
1
Slice the fennel length ways into 1cm pieces.
2
Finely chop the olives and herbs. Juice the lemon and crush the garlic clove.
3
Heat a griddle pan or BBQ. Cover the fennel in olive oil ensuring it is coated well.
4
Place onto the pan and cook for 5 minutes on each side until golden brown.
5
To make the dressing, combine the olives, olive oil, herbs, lemon and garlic in a bowl.
6
Lay the fennel onto a platter and pour over the dressing.
7
Enjoy warm or at room temperature!
