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Prep Time
10 min
Barbeque Time
10 min



  • 1 fennel bulb
  • 4 tablespoons extra-virgin olive oil, divided
  • Sea salt
  • Freshly ground black pepper
  • ½ cup pecans
  • ½ Pink Lady or Fuji apple, finely sliced
  • 2 tablespoons lemon juice (approx. 1 lemon)
  • 1 orange, peeled and segmented


Grilling fennel brings out sweet, caramelised flavours. This salad has bursts of flavours and textures. Perfect alongside grilled seafood, chicken or pork.

  1. Remove the fronds from the fennel bulb and set aside as a garnish. Cut away and discard the stalks from the fennel bulb. Cut the fennel bulb in quarters, remove the centre of the core, leaving a little amount of the core behind (this will help to keep the wedges intact). Cut ¾ of the fennel bulb into 1m thick wedges. Thinly slice the remaining ¼ of the fennel bulb and set aside until required.
  2. Prepare the barbecue for direct cooking over medium-high heat (200°C to 240°C) with a Weber Ware frying pan.
  3. Using a basting brush, brush the fennel wedges with olive oil and season with salt and pepper.
  4. Add the pecans to the frying pan and toast over direct medium-high heat, with the lid closed, for 3 minutes, or until toasted. Remove from the barbecue and set aside
  5. Add the fennel wedges to the barbecue, grill over direct medium- high heat, with the lid closed, for 4 minutes on each side, or until softened and caramelised. Remove from the barbecue once cooked.
  6. To make a dressing, combine the lemon juice with 2 tablespoons of olive oil and season with salt and pepper to taste.
  7. To assemble the salad; combine the fennel wedges, thinly sliced fennel, apple slices and salad dressing. Top with the pecans and fennel bulb fronds.
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