Cured ham & remoulade tartines

This dressing works brilliantly with crisp cucumber and fennel.

Serves 6 Prep 15 mins Cook 10 mins

1 large cucumber

2 fennel bulbs

175g mayonnaise

1 tbsp Dijon mustard

1/2 lemon, zested and juiced handful flat-leaf parsley, chopped

1 tbsp small capers, drained

400g dark sourdough loaf, sliced extra virgin olive oil and a mix of cured ham and salami, to serve

1 Peel and cut the cucumber in half lengthways, then scoop out the 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 the fennel thinly. Mix the mayonnaise, mustard, lemon zest and juice, parsley, capers and some pepper. Pat the cucumber dry, then mix with the fennel and dressing. Can be made a few hours ahead; keep chilled.

2 Toast the bread under the grill, then drizzle with oil. Let everyone build their own tartine, topping the bread with ham or salami and remoulade.

PER SERVING 367 kcals, fat 24g, saturates 4g, carbs 31g, sugars 3g, fibre 7g, protein 8g, salt 1.8g