- Serves6
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 2 bulb/s fennel, trimmed
- 2 unwaxed lemons
- 750g pack baby new potatoes
- 180g pack baby beetroot in horseradish marinade
- 200g Greek style yogurt
- 1 tbsp olive oil
- 3 tbsp Cooks’ Ingredients Nonpareille Capers, drained
- 1 tbsp extra virgin olive oil
- 1 cucumber, thinly sliced
- 2 x 150g packs Scottish hot smoked salmon slices
Method
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.
Cook’s tip
This salad is perfect for a summer spread or a picnic and the leftovers make for a delicious packed lunch. You can easily make it vegetarian by leaving out the salmon – try crumbling a little feta over the top instead.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,206kJ/ 288kcals |
---|---|
Fat | 11.2g |
Saturated Fat | 3.1g |
Carbohydrates | 25.7g |
Sugars | 9g |
Fibre | 6.1g |
Protein | 18g |
Salt | 1.8g |