In Food for Thought, Monica Price shares nutritious brain-boosting foods to incorporate into your daily routine. Here, she demonstrates just how easy it is with this simply delicious recipe.

Yields 2 servings

• 1 pound baby new potatoes
• 1 large bulb Fennel (about ½ pound) finely sliced
• 6 tbsp dill roughly chopped
• 1 cup combined fresh watercress, spinach and arugula
• 4 hot smoked (or poached) salmon fillets

Dressing:

• 2 oranges
• 1 lemon, juice
• 3 tbsp extra virgin olive oil
• 1 clove garlic, crushed
• 3 onions, finely chopped
• 2 tsp fennel seeds, toasted and roughly crushed
• ½ tsp fine sea salt
• Black pepper to taste

Put the potatoes in a pan and cover with salted water. Bring to a simmer and cook for 15 minutes until tender. Meanwhile make the dressing. Peel the oranges, then over a bowl, cut between the membranes to release the segments, breaking them up as you go. Whisk in the remaining dressing ingredients.

While the potatoes are warm, roughly crush them into the dressing. Mix gently, then cool for 10 minutes. Add the remaining salad ingredients, flaking in the fish. Mix well, then arrange on a platter.

Smart tip: Swap the salmon for cooked prawns or pepper-crusted mackerel; substitute the dill for tarragon, basil or parsley. Hard-boiled eggs could be halved and nestled on top as well.

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