2 bulbs fennel
Juice of 1 lemon
1 cup barley, cooked to packet instructions
Dill or fennel fronds to garnish
For The Dressing
1/2 cup Sicilian olives, pitted
1/2 cup chopped parsley
1/4 cup chopped dill
1/4 up chopped basil
3 anchovy fillets
Juice and rind of one lemon
2 tbsp red-wine vinegar
3/4 cup olive oil
1 tsp honey
1 clove garlic, crushed
Pinch of salt
The best way to pit the olives is to use the palm of your hand to smoosh them into the chopping board. Remove the pit and place crushed olives in a bowl. Add the chopped parsley, dill, basil, garlic, lemon, honey and the chopped anchovies. Mix to combine before mixing in the lemon juice and vinegar. Lastly, drizzle over the olive oil so it’s just covering the mixture – you’re after a salsa-like consistency.
Meanwhile, for the salad, preheat oven to 200C degrees. Cut the bulb of one fennel in 1cm thick pieces and place on a baking tray. Drizzle with olive oil and sea salt. Cut the zucchini in 2 cm rounds and place on a separate tray before drizzling with olive oil and a sprinkle of sea salt. Place in oven for 20-30 minutes, checking and turning at 15 minutes, until golden and softened – the zucchini will be closer to the 20 minute mark. Remove from oven and let cool.
Using a mandolin, thinly shave the other fennel bulb and zucchini. You can use a sharp knife or peeler as an alternative. Place in bowl and dress with juice of half a lemon, olive oil and sea salt.
Cook the barley according to instructions. Place in bowl and drizzle with olive oil, sea salt and lemon juice before mixing pumpkin seeds through it. Place in bowl.
To build the bowl (or bowls), place barley in bottom of the bowl before covering with roasted fennel and zucchini. Add half of the green olive and herb dressing before adding the shaved fennel and zucchini. Drizzle over remaining dressing and garnish with remaining picked fresh herbs.