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- Pastrami and gherkin with honey and…
Ingredients
- 1 tsp yuzu mustard, or your mustard of choice (for the vinaigrette)
- 1 tbsp runny honey, for the vinaigrette
- 1 tsp fennel seeds, for the vinaigrette
- 2 tbsp white wine vinegar, for the vinaigrette
- 3 tbsp vegetable oil, for the vinaigrette
- 1 large carrot, roughly grated (for the slaw)
- 1 small fennel, finely sliced, any fronds reserved for the garnish (for the slaw)
- 1 green apple, finely sliced (for the slaw)
- 2 slices rye or sourdough bread
- 1 knob salted butter, to spread
- 90g pastrami
- 6 slices Vadasz Fresh Pickles Garlic & Dill
Method
Step 1
In a small bowl, mix together all the vinaigrette ingredients, then season.
Step 2
Put the slaw ingredients in a bowl, and stir through the vinaigrette. Garnish with any fennel fronds.
Step 3
Toast and butter the rye or sourdough, top with pastrami and add a spoonful of the slaw, then garnish with the pickles. Serve with extra slaw on the side.
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