Keep the green part of the fennel. Slice the fennel as finely as possible so each piece remains attached to a stalk. Place in a bowl of ice water with lemon to prevent discoloration.

Heat up the Barbie. Drain and dry the fennel then grill until they are al dente. Place in a bowl and toss with the olive oil and lemon dressing.

Serve at room temperature.

Combine all ingredients and this ones ready to go!