Directions

1. Boil the potatoes until tender. Don’t over-boil them or they'll be mushy and won't hold up well in the salad. Just check them frequently.
2. Meanwhile prepare the dressing: Finely process the coriander with a mortar and pestle. In a small bowl, add processed coriander, olive oil, lemon, cilantro and salt to taste. Mix well.
3. Cut the potatoes to desired size and place in a large bowl. Mix in the fennel leaves. Pour in the dressing and toss to ensure everything is evenly coated in the dressing. Finally, add the kale flowers for garnish.