Pastrami and Gherkin with Honey and Mustard Vinaigrette Slaw on Toast

Ingredients

For the vinaigrette

• 1 tsp yuzu mustard (or your mustard of choice)
• 1 tbsp runny honey
• 1 tsp fennel seed
• 2 tbsp white wine vinegar
• 3 tbsp vegetable oil

For the slaw

• 1 large carrot, roughly shredded
• 1 small fennel, finely sliced, any fronds kept for garnish
• 1 green apple, finely sliced

To serve

• 2 slices rye or sourdough bread
• Salted butter, to spread
• About 90g pastrami
• 6 slices of Vadasz Fermented Pickles Garlic & Dill

Method

1. In a small bowl, mix together all the vinaigrette ingredients, then season.
2. Put the slaw ingredients in a bowl, and stir through the vinaigrette. Garnish with any fennel fronds.
3. Toast and butter the rye or sourdough, top with pastrami and add a spoonful of the slaw, then garnish with the pickles. Serve extra slaw on the side.