To marinate the chicken
Mix together the mustard, oil, lime juice and thyme, coat the chicken in the marinade, cover and marinate for approx. 30 mins.
Brush the fennel with oil, season with salt.
Wipe the marinade from the chicken and set aside. Salt the chicken. Grill the chicken over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side, coating the meat every so often with a little of the reserved marinade.
Grill the fennel for approx. 4 mins. on each side, cover and set aside.
Combine the lime zest, lime juice and oil. Stir in the capers and pine nuts, season with salt. Plate up the chicken and fennel, top with the salsa and cress.