Instructions

1. Cut the fennel bulb in half, then into 3 wedges .
2. Rub them with olive oil, and season with salt & pepper.
3. Put them on the BBQ and cook on medium heat for about 20-25 minutes.
4. Meanwhile, remove the seeds and veins of the chilli and chop the flesh.
5. Put the chilli, garlic, parsley and lemon juice in a small blender and whizz for 10 seconds. Add some olive oil slowly and gradually, whilst processing, until you get a rough pesto-like paste.
6. When the fennel is soft and lightly charred, transfer it into a serving dish and toss with the dressing.