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Coppa with fennel, apple and pumpkin-seed cream


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 grilled meat.

You'll need

2 fennel bulbs, thinly sliced on a mandolin, fronds reserved 2 Granny Smith apples, cut into matchsticks ½ lemon Sliced coppa, to serve Extra-virgin olive oil, to serve Pumpkin seed cream 50 gm pumpkin seeds, plus extra, crushed, to serve 1 tsp fennel seeds 50 gm crème fraîche Juice of 1 lemon 1 tbsp finely grated parmesan ½ tsp Dijon mustard

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Rich pinot gris.

Featured in

April 2016

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