Bresaola with Apple Remoulade Recipe - Great British Chefs

Ingredients

• 2 tsp fennel seeds, lightly toasted
• 300ml of cider vinegar
• 45g of caster sugar
• 600g of baby cucumbers, finely sliced lengthways
• 20g of 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 tbsp of capers in brine, rinsed
• 1/2 garlic clove, peeled and crushed
• 2 tbsp of Greek yoghurt
• 1 tbsp of mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp of flat-leaf parsley, finely chopped
• 180g of bresaola
• dill
• 1 handful of micro herbs
• Peter's Yard Spelt & Poppy Seed crispbreads