Try something new with this Amaranth Crusted Snapper dish, complete with potato cashew mash and delicious fennel salad.
This recipe is from Las Hurdes, a really beautiful area in the north of Extremadura. It is often simply called ensalada de naranja – orange salad – which is a bit unfair on all the other ingredients, but they all work together to make a really great dish.
This salad is delicious warm as a light dinner, or at room temperature when on a picnic. The beauty of it is that the flavours get better the longer it sits. I like to eat it with some peppery wild rocket leaves, served on the side (keeping it separate stops the leaves wilting on the way to the picnic).
A great one to have up your sleeve for a quick weeknight meal or when you have unexpected guests come over. Using simple, familiar ingredients, this salad is taken to the next level thanks to punchy preserved lemons.