Spring Super Salad
Photography by Sarah Tuck.

This simple salad is a beautiful combination of all the vibrant spring ingredients which happened to inspire Sarah Tuck as she wandered round her local grocer.
Serves: 4–6
INGREDIENTS
6 cups young watercress
2 small fennel bulbs
250g hot smoked salmon
2 small oranges, peeled and segmented
150g fresh mozzarella
½ cup toasted, skinned hazelnuts
Dressing
¼ cup olive oil
¼ cup orange juice
¼ cup lemon juice
sea salt to taste
METHOD
You don't really need instructions for this. Just trim the fennel bulbs and remove the outer layer then slice finely, ideally on a mandoline.
Then just layer the ingredients onto the plate and drizzle with infused oil or dressing.
Serves 6 for a light lunch or as an elegant spring entree.
Optional extras that would work well with the salad include quinoa, broccoli sprouts, asparagus, blanched peas or broad beans.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!