Olive oil
 

2 baby fennel bulbs, trimmed and quartered
1 tbs balsamic vinegar
½ cup  chicken stock
Handful of arugula
2-4 oz. marinated feta, crumbled
¼ small red onion, very thinly sliced
¼ large red chilli, thinly sliced
1 tsp finely grated lemon rind 
Extra virgin olive oil, to drizzle 

• Heat 2 tbs of oil in a frying pan over medium heat, add fennel and cook, turning, for 2-3 minutes or until fennel caramelizes a little, season with salt and pepper. 
• Add balsamic vinegar and chicken stock, cover and cook for 8 -10 minutes or until tender. 
• Transfer braised fennel to a bowl, add arugula, feta, red onion, chili, lemon rind and dress with olive oil. Toss gently to serve.