2 tspfennel seeds, toasted5orange rind pieces, removed with peeler125 ml(½ cup) extra-virgin olive oil500 gmbella di Cerignola olives3baby fennel, thickly sliced widthways½bunch mint, leaves picked1clove of garlic, shavedTo serve:sourdough bread
Put fennel seeds, orange rind and olive oil in a bowl, and set aside to marinate for 1 hour.
Preheat a chargrill pan or barbecue to high heat, add olives, chargrill until golden and heated through (4-5 minutes). Add to fennel seed mixture. Add fennel to pan, chargrill until golden (3-5 minutes), add to olive mix. Toss through mint and garlic, and serve with bread.
Note Bella di Cerignola olives are available from Oliveria.