1. Preheat the barbecue to medium.
2. In a bowl, combine the oil, lemon zest and juice, garlic, dill, pink pepper, celery seeds, and salt. Set aside.
3. Remove the brownish parts from the outside of the fennel bulbs with a peeler. Cut the stems and finely slice the bulbs, taking care to keep the heart intact to prevent the bulb from falling apart.
4. Place the sliced fennel onto the barbecue and baste with the flavoured oil. Grill until tender, about 5 minutes on each side.
5. Place in an eye-catching serving plate and drizzle with the excess oil.

*Chef’s tip: If you do not have a mortar and pestle, you can crush the pink peppercorns by placing them in a small plastic bag and using a rolling pin.