Grilled fennel salad with nicoise olives

This is so typically Italian that if you close your eyes you could be on a Tuscan hillside, sitting under a shady tree and enjoying an elegant lunch. Fennel has many fans, but is often used only in its raw state or lightly braised, making this griddle recipe a delightful discovery. For griddle addicts, it is a further proof of that tool's versatility.

Heat a griddle until a few drops of water sprinkled on to the surface evaporate instantly. Roast the baby peppers, turning them every few minutes until charred all over. Remove the pan from the heat, place the peppers in a bowl and cover with clear film (plastic wrap).

Remove the green fronds from the fennel and reserve. Slice the fennel lengthways into five roughly equal pieces. If the root looks a little tough, cut it out. Place the fennel pieces in a flat dish, coat with the olive oil and season. Rub off the charred skin from the grilled peppers, remove the seeds and cut the flesh into small dice.

Re-heat    the    griddle    and    test    the temperature again, then lower the heat slightly and grill the fennel slices in batches for about 8-10 minutes, turning frequently, until they are branded with golden grill marks. Monitor the heat so they cook through without over charring. As each batch cooks, transfer it to a flat serving dish.

Whisk the vinegar and olive oil together, and then pour the dressing over the fennel. Gently fold in the diced baby orange peppers and the nicoise olives. Tear the savory leaves and fennel fronds and scatter them over the salad. Serve warm or cold.

Serves 6
3 sweet baby orange (bell) peppers
S fennel bulbs with green tops, total weight about 900g/2lb
30ml/2 tbsp olive oil
15ml/1 tbsp cider or white wine vinegar
45ml/3 tbsp extra virgin olive oil
24 small nicoise olives
2 long sprigs of fresh savory, leaves removed
Salt and ground black pepper