Apricot Harissa Salmon & Hasselback Potatoes

Preheat the oven to 220C / fan 200C / gas mark 7. Prepare the garlic hasselback potatoes: cut thin slices into each potato, being careful not to cut right down to the bottom. Finely chop or crush the garlic.

Thinly slice the half cucumber into half-moons and quarter the tomatoes. Finely chop the chives. Set aside.

Place the potatoes on a lined baking tray, drizzle with 1 tsp oil and sprinkle with half the dried herbs; season with sea salt and black pepper. Sprinkle the garlic over the potatoes and mix to coat. Bake for 25-30 mins, until golden.

Make the harissa marinade: put the harissa, half the yoghurt, juice from half the lemon and the remaining herbs into a small bowl. Season with sea salt and black pepper, then mix together.

Place the salmon into an ovenproof dish. Spoon the marinade evenly over each fillet. Roast for 10-12 mins, until cooked through and the internal temperature reaches 63C (145F) when checked with a thermometer at the thickest part. Remove and leave aside to rest, covered to keep warm.

Make the chive yoghurt dip: add half the chives to a small bowl, followed by the remaining yoghurt. Add a squeeze of lemon; season with sea salt and black pepper. Mix together and set aside.

Place the salad into a bowl. Add the cucumber, tomatoes and remaining chives to the salad and mix together.

Serve the potatoes with the salmon and salad. Squeeze the juice from the remaining lemon over the salad (to taste) and serve the dip on the side.