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.