Chicken-Fennel Salad and Tasmanian Pepper

Ingredients for 4 people

3 fennel bulbs

4 chicken breast fillets

2 teaspoons butter

2 teaspoons oil for frying

1 bunch of dill

1 bunch of spring onions

4 grains of Tasmanian pepper

Black pepper (e.g. Kampot Noir )

Salt

olive oil

juice of one lemon

Preparation of the chicken and fennel salad

Clean and wash the fennel, halve it, remove the stalk and cut into very thin slices. Wash the dill, dry it, pick off the tips and chop very finely. Wash the spring onions, clean them and cut them into very fine rings.

Crush the Tasmanian peppercorns with a knife. Put everything in a salad bowl and mix with olive oil, salt and lemon juice. Leave to steep.

Meanwhile, prepare the meat. Fry the fillets in oil and butter. Fry in a pan that is preferably not coated for about 4 minutes on both sides.

Then reduce the heat, cover the pan with a lid and let the meat simmer for another 5 - 7 minutes. Season with salt and pepper. Allow the meat to cool slightly. Tear it into bite-sized pieces with your fingers, add it to the salad and mix everything well.