Thinly slice capsicum, carrot, apple and fennel and mix in a large bowl, set aside.
Cut the slider buns in half and toast lightly on a hot frypan.
Heat frypan to medium-high, add olive oil and fry Turkey Rissoles until cooked through turning once.
To build the sliders, spread the relish on the top side of a toasted bun, add the rissoles on the base of the bun then top with salad. Put a wooden skewer in to hold the slider together.
