Method:
1 Preheat the oven to 200°C fan-forced.
2 Line a baking tray with baking paper, spread grated parmesan into a large round. Bake for 2-4 minutes or until melted and light golden, while still warm carefully drape over an upturned bowl to create a parmesan bowl, cool.
3 Heat oil in a frying pan over medium-high heat, combine the chicken, rosemary and thyme and add to the pan, cook for 4 minutes, stirring until golden. Season with salt and pepper.
4 Combine fennel, orange, dill, olives and rocket in a bowl, drizzle with olive oil and season with salt and pepper.
5 Arrange the salad in parmesan bowl and top with the chicken to serve.
