1.Combine cheese, coriander, oil and juice in small bowl. Heat large frying pan, cook cheese over medium heat until browned both sides.
2.Combine avocado, juice and oil in medium bowl. Add remaining ingredients; toss gently before serving.
3.Make fennel and preserved lemon salad. Serve cheese topped with salad. fennel and preserved lemon salad
Prepare the cheese and salad on the morning of the picnic.Note