This makes a lovely first course or shared lunch dish. The
pumpkin-seed dressing transforms the fennel salad into a rémoulade
of sorts, which you could serve with just about any cold-cut or
2 fennel bulbs, thinly sliced on a mandolin, fronds reserved2Granny Smith apples, cut into matchsticks½lemonSliced coppa, to serveExtra-virgin olive oil, to servePumpkin seed cream50 gmpumpkin seeds, plus extra, crushed, to serve1 tspfennel seeds50 gmcrème fraîcheJuice of 1 lemon1 tbspfinely grated parmesan½ tspDijon mustard
For pumpkin seed cream, dry-roast pumpkin seeds and fennel seeds until fragrant (1 minute), then set aside to cool. Transfer to a blender or spice grinder and blend until finely chopped (1 minute). Transfer to a bowl, add remaining ingredients and a little water, if necessary, to thin to a sour cream consistency. Season to taste and refrigerate until required.
Combine fennel and apple in a bowl and squeeze lemon over to taste, then season to taste with sea salt flakes. Add pumpkin seed cream, toss to combine and set aside.
To serve, arrange meat on a platter with apple and fennel slaw, scatter with crushed pumpkin seeds and fennel fronds, and drizzle with olive oil.