While simple, this is a tasty warm salad that is easily adaptable depending on the ingredients you have on hand. You can swap out - or add to - the fennel for another veg that suits grilling, such as pumpkin. There's also room for additional ingredients, if you'd like to turn it into a more substantial meal.
Garnishing in this way is also a great method of becoming familiar with the flavours of native herbs and spices.
2 bulbs fennel, chopped into wedges
Extra virgin olive oil
Rocket or mixed salad leaves
Meredith Dairy goat cheese
2 teaspoons dried native pepper flakes
Heat a grill pan or bbq grill on high for five minutes, then brush with olive oil. Place the wedges of fennel bulb evenly across the grill. Reduce the heat to medium.
If you are using a grill pan on your stove top, you can speed up the cooking time by pouring in a half cup of water to steam the fennel at the same time. Turn the heat back up to high for this method.
Turn the fennel over to chargrill the other side. Prepare the salad leaves on a plate, and then add the warm chargrilled fennel wedges.
Crumble goat cheese across the salad, and then sprinkle with the native pepperleaf flakes. Serve immediately. As you eat the warmth from the fennel will melt the goat cheese into a dressing. Serves 4-6 as a side.