Roast salmon & new potato salad with herb yogurt dressing

1. Preheat the oven to 220°C, gas mark 7. In a bowl, toss the potatoes with 1 tbsp oil, 1 crushed garlic clove and season. Tip onto a parchment-lined roasting tray and place in the oven for 10-15 minutes. Brush the salmon with any leftover oil from the bowl, squeeze over the lemon juice. Stir the potatoes, add the salmon to the tray and roast both for a further 10-15 minutes. Set aside.

2. Meanwhile, blanch the broad beans in a pan of simmering water for 3 minutes, then drain and rinse under cold water to cool. Slip from their outer skins.

3. For the dressing, place the yogurt, herbs, lemon zest, honey and remaining crushed garlic clove in a small blender. Season and whizz together until smooth. Arrange the watercress, radishes, broad beans, potatoes and flaked salmon over four plates and drizzle with the dressing.