Ingredients
3 tbsp flat leaf parsley
2 tbsp EV olive oil
juice of 1 lemon
1 tsp SIDS SALT & PEPPER
2 tsp water
1 fennel bulb
3 slices pancetta
2 tbsp olive oil
2 sprigs rosemary
1 tbsp bush honey
Directions
Whisk together olive oil, lemon and SIDS SALT & PEPPER. Drizzle in water until dressing becomes creamy. Add parsley then whisk again. Slice the fennel bulb and toss in dressing.
Strip the rosemary leaves from the stalk and fry gently in oil. Add cutlets and fry until just brown then remove from pan to rest.
Add honey to the oil and rosemary in the pan. Mix together to caramelize.
In a serving plate place fennel salad and wrap in pancetta. Place cutlets against the salad with the bone vertical. Drizzle with rosemary sauce and serve.
