Ingredients
- 2 large fennel bulbs, thinly sliced
- 1½ tbsp olive oil
- 4 nectarines, stoned and cut into wedges
- 150g (5oz) thinly sliced Spanish ham, such as Ibérico
- 75g (3oz) small black pitted olives
- For the dressing
- 150ml (¼ pt) buttermilk
- 2tsp honey
- 1tbsp olive oil
- ¼ tbsp lime juice
Instructions
- Heat a griddle pan to hot. Meanwhile, mix all the dressing ingredients together until smooth, then set aside
- Toss the fennel in the oil and cook for 2 minutes on each side or until browned and cooked through. Set aside to cool slightly. Toss the fennel, nectarines, ham and olives in a large bowl4. Serve the dressing on the side.
