Place the raw pork belly slices on a clean surface and make deep cuts into the fat on the top of the meat. Make sure not to penetrate the pink flesh.
Place the pork belly on a plate, on some clean kitchen towel. Place uncovered in the fridge for at least 4 hours or overnight.
The next day, pre-heat the oven to 200°C.
Remove the pork belly slices from the fridge.
Mix together the rosemary, fennel seeds, garlic powder, lemon zest, salt and pepper in a small bowl then rub all over the pork belly.
Place the pork belly slices on a rack over a deep roasting tray and roast in the oven for an initial 15 minutes.
Turn the pork belly slices over and roast for another 15 minutes or until the crackling on the pork belly is golden and crisp. Some slices may be ready before others. If so just remove and leave to rest whilst the others finish cooking.
Once all the pork belly is ready, remove from the oven and leave to rest whilst you make the rest of the salad.
Place the walnuts on a small baking tray and place in the oven pre-heated to 180°C for 10 minutes. Remove from the oven.
Place the sugar in a small saucepan and cook over a low heat until the sugar has melted.
Add the butter and mix into the sugar with a silicone spatula. Stir to create a smooth caramel.
Drop the toasted walnuts into the caramel and stir to coat. Remove from the heat and tip the caramelised walnuts onto a tray lined with baking parchment to rest. Once cool, roughly chop.
To make the dressing, pour the mustard and vinegar in a small dish with plenty of salt and pepper and whisk together until the salt dissolves, then whisk in the honey. Drizzle the olive oil into the dish, whisking hard to emulsify the dressing, once it’s all mixed in, taste for seasoning.
Assemble the final salad by slicing the pork width ways, then toss together with the rest of the ingredients, drizzling with the dressing at the last minute.