SALMON WITH LEEKS, CITRUS SALAD AND NEW POTATOES

Serves 6

EASY

Preparation: 25 minutes Cooking: 35 minutes

honey 3T butter 150 g, melted olive oil 2T dill 10 g, finely chopped garlic 4 cloves, finely chopped lemon 1, zested and juiced Woolworths Norwegian salmon side (from the fish counter) 1 x 1.2 kg sea salt and freshly ground black pepper, to taste leeks 300 g, cut into small chunks baby potatoes 2 x 700 g bags Woolworths Italian leaves 300 g grapefruit 4, peeled and segmented

For the dressing, mix: wholegrain mustard 1T red wine vinegar 2T honey 2t olive oil ¼ cup salt 1t

For the horseradish yoghurt, mix: horseradish sauce 70 g plain yoghurt 250 g sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 200°C. Combine the honey, butter, olive oil, dill, garlic, lemon juice and zest and pour over the salmon in a deep ovenproof dish. Add the leeks and roast for 30–35 minutes, basting every 5 minutes. 2 Cook the baby potatoes in boiling salted water until tender. Toss with the dressing while hot. 3 Arrange the grapefruit on a platter with the leaves. Top with the salmon, horseradish cream and baby potatoes. WHEAT- AND GLUTEN-FREE

WINE: De Wetshof Limestone

Hill Chardonnay 2020