Grilled salmon & pea salad with creamy dill dressing

Preheat the grill to high. Put the potatoes into a large saucepan, cover with cold water and bring to the boil over a high heat. Simmer for 10 minutes, adding the peas for the last 3 minutes. Drain in a sieve and set aside. Meanwhile, mix the oil, curry powder and half the lemon juice in a big bowl.

Arrange the salmon on a large foil-lined oven tray, season and brush the tops with a little curry oil, then add the hot potatoes (leave the peas in the sieve) to the curry oil. Toss and season, then arrange on the tray with the salmon. Grill for 8-10 minutes, or until the fish is opaque and cooked through and the potatoes are golden.

To make the dressing, mix the yogurt, mayonnaise, mustard, remaining lemon juice (or to taste) and dill. Season. Divide the pea shoots and peas between 4 plates. Flake over the salmon (discard the skin), then scatter with the potatoes. Spoon over the dressing and serve.