1. Heat a small frying pan over a medium heat on a barbecue. Dry-fry the fennel seeds for about 3 minutes or until darker and fragrant. Meanwhile, heat the grill of a barbecue over medium-high heat.

2. Pound fennel seeds, salt and peppercorns with a mortar and pestle until ground coarsely. Reserve 1/2 teaspoon of the seed mixture. Spread remaining seed mixture onto a plate. Dip the chops into the mixture, coating as evenly as possible.

3. Drizzle a little oil over one side of the chops and spread with the back of a spoon, being careful not to dislodge the spice mix. Place the oiled side down onto the grill, then oil the side facing up. Cook chops
for 3-4 minutes. Then turn and cook for a further 3-4 minutes or until juices run clear. (This cooking time is for a fairly thick chop.) Transfer to a plate; cover loosely with foil and stand for 5 minutes.

4. Slice apple finely then cut into long thin strips. Scatter over the rocket in a bowl.

5. Combine the juice, extra oil, mustard and reserved seed mixture in a jug or bowl. Whisk with a fork until well combined.

6. Just before serving, drizzle dressing over the rocket and apple; serve with the chops.

Not suitable to freeze or microwave.

JULIE'S NOTE: The seed mixture and salad dressing can be prepared several days ahead. Store the seed mixture in a small airtight container at room temperature; cover and refrigerate the salad dressing.