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Export 8 ingredients for grocery delivery
Step 1
To make dressing, combine the preserved lemon rind, 1/3 cup (80ml) oil and 1 tbs vinegar in a bowl. Season and set aside. Place fennel in a bowl and toss with remaining 1 tbs vinegar. Set aside.
Step 2
Heat a chargrill pan or barbecue to high heat. Brush the witlof with 1 tbs olive oil. Cook, turning occasionally, for 5-6 minutes until charred. Remove from pan and set aside to cool. Keep the pan over high heat.
Step 3
Drizzle the squid with the remaining 1 tbs oil. Season, then grill, turning halfway, for 4-5 minutes until cooked through and charred. Remove from pan.
Step 4
Arrange fennel, squid and witlof on a serving platter and scatter over the olives and hazelnuts. Drizzle over dressing and top with reserved fennel fronds to serve.
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