Pears that are slightly under-ripe as well as being from a firm variety are going to give the best, crisp results here.

Ingredients - serves 4

cold roast chicken, sliced

2 fennel bulbs
2 firm pears
a handful Essential walnut pieces
1 tbsp walnut oil
squeeze of lemon juice
salt, pepper

Method

Roast the walnuts on a tray in a medium oven for a few minutes - it gives them a better flavour as well as some crunch.

Trim the fennel bulbs and slice very thinly. Peel and core the pears and dice them before tossing in a little lemon juice (which flavours the salad and also prevents the pear from discolouring).

Place all the ingredients in a bowl, season with salt and pepper and toss before dividing between plates and serving with cold chicken slices.