Crispy Potatoes & Fennel with Creamy Lemon & Herb Dressing - WellBeing Magazine
Try this dish as a refreshing alternative to your regular potato salad. It might not be the healthiest recipe, but it makes up for that by being incredibly delicious.
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
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