Spelt & Poppyseed crispbreads with bresaola, apple remoulade & pickled dill cucumbers - Peter's Yard

Ingredients

• Peter’s Yard Spelt & Poppyseed Crispbreads
• 2 teaspoons fennel seeds, lightly toasted
• 300ml cider vinegar
• 45g caster sugar
• 3 x 200g packs of baby cucumbers, sliced thinly lengthways
• 20g bunch fresh dill, chopped
• 1 Granny Smith apple, cut into matchsticks and tossed in the juice of 1 lemon.
• 2 celery sticks, peeled and finely chopped
• 1 tablespoon capers in brine, rinsed
• ½ clove of garlic, peeled and crushed
• 2 tablespoons of Greek yoghurt
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons of flat leaf parsley, finely chopped
• 180g bresaola
• Extra dill
• Small handful of micro herbs