Grilled potato, fennel, orange and olive salad

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.

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.