Name: Coppa with fennel, apple and pumpkin-seed cream
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4 - 6
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

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.

Serves 4 - 6

Prep

15M

Cook

Total

16M

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.