BBQd Fennel, Squid & Olive Oil
Ingredients
- 2 fennel bulbs trimmed (sliced lengthways ½ cm thickness)
- 4 Tbsp olive oil
- salt and pepper
- 3 Tbsp pitted black marinated kalamata olives
- 3 squid tubes – sliced into 1cm thick rings
- 1 large garlic clove minced
- 3 vine ripened tomatoes diced
- 1 Tbsp capers
- Italian parsley, small handful chopped
- juice of 2 lemons
- 4 spoons Cannon Hill Aioli Mayo
Method
Blanch the fennel in boiling salted water for 1 min then refresh in cold water. Place in a bowl with a little olive oil, salt and pepper and reserve. Toss the squid in a little olive oil and season. On a hot grill plate on the BBQ or a griddle pan on the stove place the fennel bulb on and cook till lightly charred on one side, turn over and repeat. Remove from the heat and place back in the bowl. Next place the squid on the BBQ and cook at a high heat quickly 1 or 2 min until white and coloured slightly (squid gets tough quickly so high heat for a short length of time is key). Place in the bowl with the fennel bulb. Place in the rest of the ingredients and mix loosely, place on a platter or plate individually, spoon over the Cannon Hill Aioli Mayo and serve.
Works well with