With an Italian twist.

Ingredients

• 300 grams pasta
• 1 fennel bulb
• dash of oil
• 1 lemon, rind and juice
• 1 tblsp liquid honey
• 3 tblsp olive oil
• 1 tsp Dijon mustard
• a good seasoning of black pepper
• 1 medium-size ready-roasted chicken
• 100 grams halved seedless green grapes
• 1 sliced avocado
• 2-3 sliced spring onions
• chopped fennel fronds to garnish

Method

1. Cook pasta in boiling salted water, then rinse in cold water.
2. Finely slice fennel bulb, reserving the fronds, then fry the slices in a dash of olive oil until tender, but not brown.
3. In a screw-top jar, shake together the finely grated rind and juice of the lemon, liquid honey, olive oil, Dijon mustard and black pepper.
4. Combine dressing with the pasta and fennel, and a shredded chicken, green grapes, avocado and spring onions. Scatter with fennel fronds.