ROASTED BABY POTATO, CHERRY TOMATO, FENNEL SALAD

This salad has that beautiful balance and deserves a place on the festive table. Plump roasted new potatoes, blistered cherry tomatoes, and crisp shaved fennel are all brought together with a punchy lemon, honey and caper dressing. It’s bright, full of flavour, and sits happily alongside the delicious roast salmon.

Leftovers can be fried together for breakfast with fried eggs. Added to a frittata for a light summer lunch with a crunchy salad, or simply turned into a summer salad

Prep time: 15 minutes

Cooking time: 35–40 minutes

Skill: Easy

Serves 6

Ingredients

1 kg small new potatoes, scrubbed

3 Tbsp olive oil

1 lemon, zest finely grated and juice reserved

250 g cherry tomatoes

1 small bulb fennel, trimmed and finely shaved (a mandolin works best)

1 Tbsp Dijon mustard

1 Tbsp runny honey

1 Tbsp capers, roughly chopped

3 Tbsp extra virgin olive oil

Sea salt flakes and cracked black pepper

Fennel tops, finely chopped, to finish

Method

Preheat the oven to 200°C.

Place the potatoes in a bowl, drizzle with olive oil, season with salt and pepper, and sprinkle over the lemon zest. Roast for 20 minutes until golden and tender.

Add the tomatoes to the same bowl, sprinkle over a little salt and toss to combine.

Add the cherry tomatoes to the tray and roast for another 10 minutes, until blistered and starting to burst.

Make the dressing. Whisk together the mustard, honey, capers, lemon juice, and extra virgin olive oil, season and whisk to combine.

Add the shaved fennel, toss to combine. Set aside.

While still warm, toss the roasted potatoes, tomatoes with the shaved fennel dressing. Gently mix to coat everything evenly. Pile onto a serving platter and scatter over the chopped fennel tops. Serve warm or at room temperature