Warm Potato Salad with Fennel and Oregano

Begin by boiling 200-300g of potatoes until cooked through but still a bit firm.

While the potatoes are boiling, thinly slice half a fennel bulb and celery hearts into a large bowl. Thinly slice 1-2 leeks and set them aside.

Finely chop a few generous handfuls of fresh herbs–as many as you have at your disposal–and  go heavy on the oregano. I also used mint, chives, and parsley. Set the chopped herbs aside.

When the potatoes are boiled, drain well, and cut into small cubes.

Warm up some olive oil in a frying pan and when the oil is hot throw in the potatoes. Shake the pan, season with salt and pepper. Add the sliced leeks to the pan, shake everything up again and fry until everything begins to crisp up.

When the potatoes and leeks are ready, set aside and let them cool off slightly so as not to wilt the fennel and celery. Shake the pan a bit and when the steam off the potatoes begins to dissipate, pour over the leeks and celery. Toss gently.

Pour over a good glug of olive oil, LOADS of lemon juice, salt, pepper and all the chopped herbs.

Toss well and serve warm!

For a non-vegan version add crumbled feta!