AT A GLANCE
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.
|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.|