Remove the tough outer layers from the fennel and the tips and cut them from top to bottom, as thinly as possible. Place them on the barbecue or oven rack to grill. Transfer to a large dish. Pour a portion of the lemon juice and oil over the fennel, to allow the flavours to infuse. Toast the nuts briefly in a hot dry pan until they release their aroma. Trim away the hard stems from the watercress bunch and thoroughly wash and dry the leaves. Mix them and the dill with the other salad. Arrange the salad on the plate with the fennel. Then top with the crumbled goat’s cheese. Trickle some lemon juice and oil on the plate and sprinkle with the pistachio nuts. Season the salad with salt and pepper.
© 2011 All rights reserved. Published by Murdoch Books.