Boiled fennel & baby potato salad with hot smoked salmon

Cut each fennel bulb into 8 wedges, reserving the fronds. Slice 1 lemon into rounds. Add the fennel, lemon slices and potatoes to a large pan of salted water, bring to the boil, then lower the heat and simmer for 20-25 minutes until tender.

Roughly chop the beetroot and mix with the yogurt and a squeeze of lemon juice. Heat the oil in a small frying pan over a high heat, then add the capers. Fry for 3-5 minutes until crisp, then use a slotted spoon to remove to a plate lined with kitchen paper to drain.

Drain the vegetables, leave to steam dry briefly, then drizzle with the extra virgin olive oil and season.

Pile the fennel, potatoes and lemon onto serving plates, spoon over the beetroot yogurt and arrange the cucumber over the top. Flake the smoked salmon and add to the plate with the crispy capers and reserved fennel fronds, with lemon wedges for squeezing.