Thinly slice capsicum, carrot, apple and fennel and mix in a large bow, set aside

Cut in half the slider buns and toast lightly on a hot frypan

Heat a fry pan to medium high, add olive oil and fry rissoles until cooked through turning once

To build the sliders, spread the relish on the top side of a toasted bun, on the bottom or base of the bun add the rissoles then top with salad and put a wooden skewer in to hold the slider together

Serve with extra salad on the side