Instructions

• Ignite the burner to high and leave with the lid closed until the temperature gauge is at roughly 230°C.
• Scrub the potatoes, cut into ½–¾cm-thick slices and halve the lemon. Place the potatoes and the lemon halves, cut-side down, in the centre of the barbecue, where the direct heat is. Close the lid and cook for 10 minutes, or until grill marked, turning the potatoes halfway.
• Remove the lemon halves to a plate. Transfer the potatoes to the outer part of the barbecue, where the indirect heat is – don’t worry if they overlap a little. Cook for a further 10 to 15 minutes, or until tender, turning occasionally.
• Season the salmon with sea salt and black pepper, finely chop and sprinkle over most of the dill, then place the salmon, skin-side down, in the centre of the barbecue. Scatter the green beans around the salmon, close the lid and cook for 8 minutes, removing the beans and potatoes to a plate once they are tender and lightly charred, turning occasionally.
• Cook the salmon for a further 7 to 12 minutes, until a thermometer inserted into the thickest part registers 62°C. Transfer to a wooden board to rest, then carefully peel o the skin and place it on the grill, crispy-side up, removing it when golden.
• Boil the eggs in salted water for 6 minutes, then cool in cold water. Peel, halve and set aside.
• For the dressing, drizzle 2 tablespoons of extra virgin olive oil into a large serving dish. Add the mustard, squeeze in the juice of the grilled lemon, then whisk and season to your liking. Drain and add the anchovies, then squash, destone and tear in the olives.
• Use tongs to transfer the potatoes and beans to the serving dish, tossing to coat in the dressing.
• Halve the cucumber lengthways, then scoop out and discard the seeds. Slice into half moons, add to the serving dish and toss well to combine.
• Flake over the salmon and crumble over the crispy skin. Pick over the remaining dill, add the egg halves, season to perfection and enjoy.