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BRAAIED FENNEL WITH TOMATOES, CAPERS & OLIVES

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The FENNEL goes all soft and buttery when braaied on the coals. I love the addition of the punchy flavours of the capers and olives which are reminiscent of a puttanesca sauce.

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SERVES 4

2 large fennel bulbs, halved lengthwise

Sea salt and freshly ground black pepper to season

20 baby tomatoes, halved

12 black olives, pitted and halved

2 Tbsp capers

1 clove garlic, thinly sliced

Squeeze of lemon juice

Olive oil to drizzle

  1.  Place each fennel half on a double layer of foil and season with sea salt and ground black pepper.

  2.  Top with tomatoes, olives, capers and garlic. Squeeze lemon over the fennel and drizzle with the olive oil.

  3.  Fold the foil around the fennel to make a parcel and place on the hot coals.

  4.  Braai for about 20 minutes until the fennel is soft and cooked through.

  5.  Serve with a side salad or braaied brinjals.