Ingredients

• 1 bulb fennel
• trimmed and cut into 1cm/½in slices
• 1 tbsp olive oil
• 150g/5½oz cherry tomatoes
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 garlic clove
• chopped

Directions

• Preheat the oven to 180C/350F/Gas 4. Bring a pan of salted water to the boil.
• 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. Steam for 6-8 minutes
• or until the fennel is just tender.
• 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.
• For the hot tomato and balsamic dressing
• place the tomatoes into a small
• non-reactive
• ovenproof frying pan over a medium heat. Add the balsamic vinegar
• olive oil and garlic
• and heat through until the mixture starts to sizzle. Transfer to the oven and cook for 6-8 minutes.
• To serve
• place the griddled fennel onto a plate and spoon the hot tomato and balsamic dressing over the top.