Method

• 1.
  Place the soppressata in a cold frypan and place over medium heat. When it begins to sizzle, cook for a further 4-5 minutes until crisp. Add the lemon juice and remove from heat. Set aside.

• 2.
  Bring a saucepan of water to the boil over high heat. Add sliced fennel and blanch for 30 seconds. Refresh in iced water, then drain. Place in a bowl with the apple, vinegar and 2 tbs oil. Toss to combine. Place fennel fronds, nasturtium leaves and micro coriander in a separate bowl and set aside until ready to use.
• 3.
  Preheat a barbecue or chargrill pan to high. Toss the cuttlefish with the remaining 2 tbs oil and season. Cook for 2 minutes each side or until golden. Cool slightly, then slice tubes into thin rounds and roughly chop the tentacles.
• 4.
  Combine nasturtium mixture and apple mixture. Add cuttlefish and toss gently to combine, then transfer to a platter. Spoon over soppressata to serve.