Pasta salad with chicken and fennel

Clean and halve the fennel. Keep some fennel green apart. Cut the fennel into wafer-thin wedges and brush with the oil. Heat the grill pan and toast the fennel in approx. 5 minutes. Turn halfway.

Cut the chicken fillet into cubes. Scrape the cheese into flinters. Cook the tortelloni al dente according to the instructions on the package. Drain and cool in the colander.

Peel the oranges to the flesh. Use a sharp knife to cut orange slices between the membranes above the bowl. Collect the juice in a bowl. Stir mustard, liqueur, vinegar and the rest of the oil through the orange juice.

Season with pepper and salt.

In a large bowl, scoop the dressing, chicken cubes, fennel and orange wedges through the tortelloni. Cut cress and fennel green above the salad. Delicious with a bowl of mixed olives.