This simple new potato salad is the perfect partner to the grilled salmon with a wonderful combination of , peppery rocket, crunchy fennel, vibrant citrus and beautiful fresh flavours of fragrant herbs.

For the dressing:
Whisk the citrus juices, olive oil, zest and sugar together.

Season well with salt and freshly ground black pepper and add the currants.

Store in a sealed container in the fridge for up to 2 days.

For the salad:
Bring a large pot of salted water to the boil, add the potatoes and cook for 15-20 min or until just cooked through.

Drain and allow to cool.

Trim the base and tough outer layer of the fennel bulbs and slice finely.

Layer the rocket, fennel, potatoes, and herbs onto a serving platter.

Drizzle with dressing and sprinkle with pine nuts and reserved fennel fronds.

Enjoy!