Cured ham & remoulade tartines

• large cucumber↗1
• fennel bulbs↗2
• good mayonnaise↗175g g

  (we used a 180ml jar)

• Dijon mustard↗1 tbsp tbsp
• lemon

  zest and juice

• flat-leaf parsley↗handful

  chopped

• small capers↗1 tbsp tbsp

  drained

• dark sourdough loaf g

  sliced

• extra-virgin olive oil↗

  and a mix of cured ham and salami, to serve

Step-by-step instructions

1. 1

   Peel and cut the cucumber in half lengthways, then scoop out seeds with a teaspoon and discard. Slice the flesh into thin half-moons. Toss with ¼ tsp salt and set aside for 30 mins to draw out excess juice. Shred fennel thinly. Mix mayo, mustard, lemon zest and juice, parsley, capers and some pepper. Pat cucumber dry, then mix with fennel and dressing. Can be made a few hours ahead, keep chilled.

2. 2

   Toast the bread either on a dry griddle pan or under the grill, then drizzle with extra-virgin olive oil. Let everyone build their own tartine, topping the bread with ham or salami and remoulade.