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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.

By Lisa Featherby
  • Serves 4 - 6
  • 15 mins preparation
  • 1 min cooking
Coppa with fennel, apple and pumpkin-seed cream
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.

Ingredients

  • 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

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Drink Suggestion: Rich pinot gris. Drink suggestion by Max Allen