Ingredients
• 800g desiree potatoes
• 2 Tbsp extra virgin olive oil
• 1 large sprig rosemary
• Sea-salt flakes and freshly ground
• black pepper, to season
• 1 baby fennel, trimmed
• 50g baby spinach leaves, shredded
• 1⁄2 cup mint leaves
• 1⁄2 cup flat-leaf parsley leaves
• 1 cup green Sicilian olives
• 1 red onion, cut into small wedges
• 2 oranges, peeled, sliced thinly into rounds
• 1⁄4 cup pine nuts, toasted
• 1 Tbsp orange juice
• Extra 2 Tbsp extra virgin olive oil
Method
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Preheat a barbecue grill plate to high or put a chargrill pan over a high heat. Using a mandolin, slice potatoes into 5mm thick rounds. Put oil in a small bowl. Dip rosemary sprig into oil and use to brush potato slices. Grill potato in a single layer, in batches, for 2 minutes on each side or until tender and lightly charred. Season, then set aside to cool to room temperature.
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Meanwhile, using a mandolin, shave fennel as thin as possible. Transfer to a large bowl and toss together with cooled potato, spinach, mint, parsley, olives, onion, orange and pine nuts. Add orange juice and extra oil, then toss well. Season and serve immediately.