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Warm Murray River Salad

Ingredients

250g baby potatoes
1 whole head of garlic, skin on, cut in half horizontally
I bunch wild rocket
5 baby fennel, chopped
6 baby radish, finely sliced
1 cucumber, roughly diced
150g snow peas
juice of ½ a lemon
Splash of extra virgin olive oil

Method

Into boiling water, add the potatoes and cook for 4-5 minutes.

Drizzle oil over the garlic halves and place onto a hot BBQ until browned and warmed through on all sides.

In a serving bowl, lay down the wild rocket, fennel and cucumber and radish.
Remove the spuds from the water and place onto the BBQ to colour.

Drop the snow peas into the boiling water for a minute to blanche.

In a mixing bowl, combine the potatoes, garlic cloves (skin now removed), and snow peas with a good splash of extra virgin olive oil and lemon juice. Tumble this over the wild rocket and fennel and serve.