Grilled Fennel with Squid and Pomegranate Dressing

A festive meal!


Serves 6

Cook time

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  • 2 fennel bulbs
  • 2 red onions
  • 800 g whole squid, cleaned
  • freshly ground pepper
  • salt
  • 100 ml olive oil
  • 1 lime
  • 1 red chilli
  • 1 handful mint leaves
  • 1 handful flat-leaf parsley

For the pomegranate dressing:

  • 1 pomegranate
  • 8 tbsp olive oil
  • 1 tbsp honey
  • 4 limes
  • freshly ground pepper
  • salt


For the dressing, slice the pomegranate in half and remove the seeds by tapping the peel side of the pomegranate with a wooden spoon. Collect the juice at the same time.

Mix the olive oil, 3 tablespoons of pomegranate juice, and honey until combined. Add 3 tablespoons of pomegranate seeds.

Heat the grill pan to a medium temperature.

Halve the four limes and cook on the hot grill for 5 minutes. Remove and squeeze the juice into the dressing. Season to taste with freshly ground pepper and salt. Add honey according to taste.

Rinse the whole squids and cut in half. Using a sharp knife, carve a diamond pattern into them. Season with pepper and a little salt.

Sprinkle the fennel with olive oil and season with pepper and salt. Cook on the grill until nicely brown; flip and cook for another 2 minutes. Remove from the pan and add the zest of 1 lime, the finely chopped chilli and the roughly chopped fresh spices. Spoon onto a serving plate.

Cook the squid in the same pan for 1 to 2 minutes on each side, depending on the thickness. Do not let them become tough. Add the fennel, red onion and the green from the fennel to the squid. Drizzle the dressing over the top. Serve immediately.