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.
- 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
- 1For 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.
- 2Combine 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.
- 3To serve, arrange meat on a platter with apple and fennel slaw, scatter with crushed pumpkin seeds and fennel fronds, and drizzle with olive oil.
Drink Suggestion: Rich pinot gris. Drink suggestion by Max Allen