Beetroot and fennel slaw

Serves 2

onion 1

red-wine vinegar 3 tbsp

beetroot 300g, raw

fennel 2 small bulbs

soured cream 150ml

olive oil 2 tbsp

speck 6 slices

Peel the onion and slice into thin rings, then put it in a small bowl with the red-wine vinegar and set aside for 20 minutes to remove the harshness of the raw onion.

Peel the raw beetroot, then slice into the thinnest possible rounds and place in a mixing bowl. Remove the fronds from the fennel bulbs and set aside, then slice the fennel very finely and add to the beetroot.

Put the soured cream and olive oil into a bowl and beat gently to thicken, then stir in a little salt and pepper. Drain the onion, discard the vinegar, and add to the beetroot and fennel. Introduce the dressing slowly, lightly mixing it into the vegetables. Pile on to a serving dish, add the speck, tucking the slices in around the fennel and beetroot, and then add the fennel fronds.