Salami-wrapped griddled fennel

Salami-wrapped griddled fennel
  • Serves icon Makes about 16
  • Time icon Hands-on time 20 min

An easy canapé recipe made by wrapping fennel and mozzarella in salami, then griddling.

Nutrition: per serving

Calories
67kcals
Fat
5.6g (2.9g saturated)
Protein
3.9g
Carbohydrates
0.2g carbs (0.2g sugars)
Fibre
0.3g
Salt
0.4g
Calories
67kcals
Fat
5.6g (2.9g saturated)
Protein
3.9g
Carbohydrates
0.2g carbs (0.2g sugars)
Fibre
0.3g
Salt
0.4g

Per canapé

Ingredients

  • 1 large fennel bulb
  • Juice from 1 lemon
  • 2 tbsp olive oil
  • 250g bocconcini (mini mozzarella balls)
  • About 70g salami, thinly sliced
  • Fresh basil leaves to serve

Method

  1. Heat a griddle pan over a high heat. Slice the fennel bulb into 3cm chunks. Squeeze over lemon juice and toss with oil, then season. Griddle the fennel, turning occasionally, until soft and starting to blacken.
  2. Tip the fennel into a bowl to cool slightly. Take a piece of fennel and a piece of mozzarella ball and wrap in a slice of salami. Keep wrapping until all the salami is used up.
  3. Griddle the wraps until crisp, put on a plate to cool slightly, then serve with cocktail sticks and a sprinkling of sea salt and basil leaves.

delicious. tips

  1. Griddle the fennel up to a day ahead and chill, covered. Bring to room temperature before wrapping.

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