Coppa with fennel, apple and pumpkin-seed cream | Gourmet Traveller

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