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
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

X