Grilled salmon with shellfish and herbs

Boil the potatoes for 8 minutes. Toss with olive oil, salt and rosemary, and grill until golden and crispy.

Grill the vegetables with a little oil and seasoning until they are lightly grilled and still crisp.

Season the salmon with oil, salt and pepper. Grill over direct heat for 3–4 minutes first, then move to indirect heat for 2–3 minutes until juicy and perfectly cooked.

Grill scallops and langoustines/prawns quickly until just cooked through.

Melt the butter on the grill and mix in the lemon, herbs and garlic. Pour over the dish just before serving.