Ingredients
| FOR THE DRESSING | |
| 1⁄4 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 | |
| 1⁄4 cup currants | |
| FOR THE SALAD | |
| 800g jersey benne or small new potatoes | |
| 5 cups wild rocket leaves | |
| 1 cup mixed soft herbs (I used mint, parsley and fennel fronds) | |
| 1⁄2 cup pinenuts, lightly toasted |
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.
Instructions
| 1. | FOR THE DRESSING |
| 2. | Whisk the citrus juices, olive oil, zest and sugar together. |
| 3. | Season well with salt and freshly ground black pepper and add the currants. |
| 4. | Store in a sealed container in the fridge for up to 2 days. |
| 5. | FOR THE SALAD |
| 6. | Bring a large pot of salted water to the boil, add the potatoes and cook for 15-20 minutes or until just cooked through. |
| 7. | Drain and allow to cool. |
| 8. | Trim the base and tough outer layer of the fennel bulbs and slice finely. |
| 9. | Layer the rocket, fennel, potatoes, and herbs onto a serving platter. |
| 10. | Drizzle with dressing and sprinkle with pinenuts and reserved fennel fronds. |
Recipes, food styling & photography Sarah Tuck
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