This is a quick, fresh, crisp salad that is fabulous for summer to serve as part of your Christmas feast. A little hint: If cooking your potatoes ahead of time, place them into a bowl of cold water. Squeeze in the juice of half a lemon and this will ensure they keep their colour. The same applies for the fennel.
NEW POTATO, COURGETTE AND FENNEL SALAD RECIPE
Serves 6-8
750g new potatoes, cooked
½ head fennel, thinly sliced
2 medium courgettes, peeled into ribbons
¼ cup chopped fresh dill
½ cup pomegranate seeds
Salt and pepper
Dressing
¼ cup olive oil
2 Tbsp lemon juice
Pinch caster sugar
1 clove garlic, crushed
- Place the potatoes into a large bowl, cutting any large ones in half. Add the fennel, courgette ribbons, dill, and pomegranate seeds. Season with salt and pepper.
- For the dressing, combine the oil, lemon juice, sugar and garlic in a jar, then shake to mix the ingredients. Pour the dressing over the salad and toss. Leave it for 30 minutes before serving to allow the flavour to infuse.
