Spelt & Poppyseed crispbreads with bresaola, apple remoulade & pickled dill cucumbers
Louise Robinson serves up a superb bresaola and apple remoulade recipe on top of our Spelt and Poppyseed Crispbreads
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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
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