Wild salmon salad

Serves 2

2 x 130g salmon fillets, skinned and chopped into small chunks 300g new potatoes 2 sprigs of mint 1 onion, peeled and chopped zest and juice of 1 lemon, plus wedges of 1 lemon for garnish 70g natural yoghurt 1 tbsp chopped flat-leaf parsley 2 tbsp olive oil 120g sorrel sea salt and black pepper Place the new potatoes in a saucepan of cold water with a sprig of mint. Bring to the boil, then simmer for 7 mins. Drain and refresh in cold water until cool. Thread the onion, salmon and potatoes onto skewers and place on a grill tray. In a large jug, combine the lemon zest and juice with the yoghurt, parsley and olive oil. Chop the remaining mint and add to the yoghurt mixture. Season with salt and pepper. Preheat the grill to medium, then coat the salmon skewers with half of the yoghurt mixture. Grill the skewers for 5 mins, then turn over and cook for a further 6 mins. Arrange the sorrel on a serving plate and remove the salmon, onion and potatoes from the skewers and place on top. Drizzle with the remaining yoghurt dressing, season with pepper, add the lemon wedges and serve.