pan-fried fennel, feta, dill, salted caramel & pistachio

Ingredients
Serves 4

Fennel x 4
Feta x 100g
Pistachio x 2tbsp, lightly toasted
Pumpkin seeds x 2tbsp, lightly toasted
Lemon x 1, zested and juiced
Caster sugar x 500g
Water x 250ml
Salt x 2tsp
Butter x 50g
Dill x 1 bunch, picked
Mixed salad leaves for 4
Olive oil x 2tbsp
Balsamic vinegar x half tbsp

- First prepare the salted caramel; place the sugar along with 100ml of the water in a saucepan. Whisk together to ensure that there are no lumps of dry sugar and the mixture is thoroughly emulsified together.
- Turn on the heat and bring to the boil over a medium heat. The mixture will form a caramel, and you are looking for a medium/light colouration.
- When ready, whisk in 20g of the butter, salt and the remaining 150ml of water. Note that the caramel will bubble strongly, so for safety reasons, only add the water a little at a time.
- Reduce the mixture to a thin syrupy consistency. If the mixture is too thick, you can always add more water, or reduce further if too thin. When ready, set the caramel to one side and allow to cool to room temperature.
- To prepare the fennel, cut each bulb lengthways into half inch strips. Season with salt and pepper and the juice of the lemon.
- Heat a pan with the remaining 30g of butter and when the butter begins to froth and turn a light nutty brown colour, add the sliced fennel to the pan. Colour on both sides for a few minutes being careful not to burn the butter.
- Remove the fennel from the pan and place on kitchen towel to absorb the excess butter.
- To plate up the salad, dress the mixed leaves in some olive oil and balsamic vinegar and place on the base of each plate. Assort the fennel slices neatly around the plate. Sprinkle the pistachio and pumpkin seeds over the top, and crumble the feta over the top. Drizzle the salted caramel liberally over the top.
- Finish off the salad by placing some picked dill leaves around the plate.