Jo Pratt's Smoked Mackerel with Orange, Spinach and Fennel Salad

Cook the potatoes in boiling salted water until tender. Drain and leave to cool. Meanwhile, cut the top and bottom off the oranges and sit flat on a board. Following the curve of the orange, cut away the peel and pith using a sharp knife.

Hold the orange over a bowl to catch the juices and cut out the segments. Squeeze any juice out of the remaining part of the orange into the bowl. keep the orange segments and juice to one side.
To prepare the fennel, slice in half, cut out the tough central core and very thinly slice the remaining fennel. keep any of the fennel tops/fronds if there are any to add to the salad.
To make the dressing, simply mix everything together, adding the reserved orange juice until the desired consistency is reached. Season with salt and pepper.
Slice the cooled potatoes (removing the skins if you prefer) into 5mm (¼in) thick pieces and then arrange onto your plates with the spinach leaves, red onion, avocado, orange segments and fennel.

Scatter with the pumpkin seeds, and fennel fronds/tops. The mackerel fillets can now be flaked over the salad, or left as a whole fillet. Pour over the dressing and serve.
Strips of pork or raw tiger prawns can be used instead of the chicken, simply cook as above.