NEW POTA­TOES, HERBS, FEN­NEL & ROCKET WITH CIT­RUS DRESS­ING

Cuisine - - SARAH TUCK -

SERVES 10-12 / PREPA­RA­TION 20 MIN­UTES / COOK­ING 15-20 MIN­UTES

This sim­ple salad is the per­fect part­ner to the sal­mon with a fab­u­lous com­bi­na­tion of crunchy fen­nel, pep­pery rocket, vi­brant cit­rus, earthy pota­toes and beau­ti­ful flavours of fra­grant herbs.

FOR THE DRESS­ING

¼ cup freshly squeezed le­mon juice 3 ta­ble­spoons orange juice 3 ta­ble­spoons ex­tra vir­gin olive oil finely grated zest of 1 le­mon 1 tea­spoon caster sugar ¼ cup cur­rants

Whisk the cit­rus juices, olive oil, zest and sugar to­gether. Sea­son well with salt and freshly ground black pep­per and add the cur­rants. Store in a sealed con­tainer in the fridge for up to 2 days.

FOR THE SALAD

800g jer­sey benne or small new pota­toes 5 small or 4 medium fen­nel bulbs (re­serve fronds for gar­nish) 5 cups wild rocket leaves 1 cup mixed soft herbs (I used mint, pars­ley and fen­nel fronds) ½ cup pinenuts, lightly toasted Bring a large pot of salted water to the boil, add the pota­toes and cook for 15-20 min­utes or un­til just cooked through. Drain and al­low to cool. Trim the base and tough outer layer of the fen­nel bulbs and slice finely. Layer the rocket, fen­nel, pota­toes, and herbs onto a serv­ing plat­ter. Driz­zle with dress­ing and sprin­kle with pinenuts and re­served fen­nel fronds.

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