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Griddled fennel with a hot tomato and balsamic dressing

A home-style Griddled fennel with a hot tomato and balsamic dressing made with Olive Oil and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 180C/350F/Gas 4. Bring a pan of salted water to the boil.

2. 2

   For the griddled fennel, place the fennel slices into a steamer or metal colander, suspend it over the boiling water, and cover with a lid.

3. 3

   Steam for 6-8 minutes, or until the fennel is just tender.

4. 4

   Heat a chargrill pan over a medium heat, add the steamed fennel, and cook for 3-4 minutes on each side, or until golden-brown.

5. 5

   For the hot tomato and balsamic dressing, place the tomatoes into a small, non-reactive, ovenproof frying pan over a medium heat.

6. 6

   Add the balsamic vinegar, olive oil and garlic, and heat through until the mixture starts to sizzle.

7. 7

   Transfer to the oven and cook for 6-8 minutes.

8. 8

   To serve, place the griddled fennel onto a plate and spoon the hot tomato and balsamic dressing over the top.