Olives, Fennel and Spread

Assorted olives
2 fennel bulbs
Olive Oil
Balsamic Vinegar
1/2 cup lemon juice from fresh lemons
2 celery stalks
1 clove garlic minced
1/2 cup white and navy beans
Crusty bread or sweet potato

Steam or boil fennel for approx 8 mins until tender, remove and then brush fennel with olive oil. Charr  on both sides for approx 15 mins. adding a pinch of balsamic vinegar to taste afterwards.  Surround fennel on plate with assorted olives.

Spread: In a blender place 1/2 cup lemon juice, two celery stalks chopped, garlic and white and navy beans until desired consistency.

Serve with crusty bread or cooked sweet potato