Flat Tummy Yummy salad

November 2019

Lunch dish or light meal for 4. Preparation time approx. 25 minutes.

• 450 grams of baby potatoes
• 1 fennel root
• 2 large oranges
• 2 teaspoons of coarse mustard
• 1 tablespoon of honey
• 6 teaspoons of extra virgin olive oil
• 1 small red onion
• 4 good sprigs of dill
• 200 grams of smoked salmon slices
• 1 bag of lamb’s lettuce (40 grams)
• Coarsely ground salt, pepper

Halve the baby potatoes and steam them for 8-10 minutes in a metal colander or sieve over a saucepan of boiling water, covered, until al dente.
Meanwhile, cut the fennel tuber into quarters and cut each piece into thin strips. Peel the orange with a sharp knife over a large bowl to collect the juice. Do not remove the outer membrane of the segments. Now cut the flesh of the orange from between the membranes. Whisk the collected juice with the mustard, honey and olive oil to make a dressing. Season well with salt and pepper. Pour over the fennel, gently stir and leave to absorb.
Allow the potatoes to cool. Peel the onion, halve it and cut into wafer-thin slices. Chop the dill (not too finely). Cut the smoked salmon into strips. Spoon the cooled potato, red onion, orange, dill and salmon through the marinated fennel.
Divide the lamb’s lettuce over 4 plates. Spoon the potato-fennel salad on top and serve immediately.

Tip: With some toast and healthy spreads, this makes a complete meal.

Ingrid van den Arend, Cook it!

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