Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 large fennel bulb, with fronds reserved, sliced into pieces ½cm thick
- 1kg washed potatoes, sliced into discs about 1cm thick
- Avocado or olive oil, for frying
- Salt, to taste
- ½ cup natural coconut yoghurt
- Juice 1 lemon
- A few sprigs each mint & dill, roughly chopped
Method
- Place potatoes in a medium-large pot, cover with water and bring to the boil. Turn heat down and simmer until potatoes are soft enough to be pierced with a fork. Drain and allow to cool slightly.
- In a large frying pan with a thin layer of oil, fry the fennel slices until crispy, turning with tongs as needed. You may need to add a little more oil as you go. Set aside on a plate with a paper towel.
- Lay out the potatoes in the same pan with a little more oil and sprinkle with salt. Fry on a medium-high heat until crispy, turning as needed. If you need to fill more than 1 pan, set the cooked potatoes aside until they’re all done.
- Toss fennel and potatoes together in a large salad bowl.
- For the dressing, place yoghurt and lemon juice in a small bowl. Add herbs and stir through.
- For the dressing, place yoghurt and lemon juice in a small bowl. Add herbs and stir through.
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