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A recipe from Cameron Macpherson – Selkirks


  • 200g baby spinach
  • 200g Jerusalem artichokes, well washed and sliced
  • 50g Spanish onion, sliced
  • 1 anchovy, finely diced
  • ½ bunch parsley, roughly chopped
  • ½ bunch chives, roughly chopped
  • rind of 1 lemon, grated
  • 50ml Selkirk’s vinaigrette (will be available for sale at the Farmer’s Market)
  • salt and pepper to taste


Combine all ingredients.

Serve with your favourite piece of fish or as a side salad for four people.