Instructions: Keep the green herb tops of the fennel bulbs.

Slice the fennel bulbs as finely as possible lengthways so that each slice remains attached to the stalk.

Place in a bowl of iced water with the lemon half to prevent discolouration.

Preheat a grill.

Dry the fennel slices in a cloth and grill on both sides until they have char marks but remain al dente.

Place in a bowl and toss with the olive oil and lemon dressing and the chopped green fennel herb.

Serve at room temperature.

Serves 6

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