Place the potatoes in a large pan of cold water and bring to the boil. Cook for 10-12 minutes until almost tender, then add the frozen peas / beans of choice to the pan, bring up to the boil, cook for another 2-3 minutes, then drain fully through a colander, ensuring there is no water left in the pan or on the vegetables. Place everything back into the pan with a good glug of extra virgin olive oil, and a generous pinch of sea salt and coarse black pepper. Pop the lid back on the pan, give the pan a good shake, and leave to one side (with the lid still on).

Mix all of the dressing ingredients together in a small jar and give it a really good shake so that the dressing thickens and emulsifies. Ensure to shake each time you use / pour the dressing.

In a bowl, mix together the king prawns with the garlic, a good glug of olive oil and a generous pinch of sea salt flakes.

Pat dry the salmon fillets and drizzle all over with extra virgin olive oil then season generously with sea salt flakes. Place a large frying pan over a medium heat, and once hot, add the salmon fillets to the pan, skin side down, and let them cook for at least 4-5 minutes or until the undersides are crispy. Do not have the heat up too high and do not play around with the fillets at all, to ensure that the skins really crisp up. 

While the salmon is cooking, add the chopped spinach, most of the parsley and fresh mint (reserving some for garnish) to the pan of potatoes and give the pan another good shake. Add a couple of tablespoons of the dressing to the pan, shake well again and leave to one side.  

When you are happy, drizzle the flesh of the salmon with a little more olive oil and flip the fillets over so that they are flesh side down. Cook the salmon for another 4 minutes or so, and when they are almost done, turn up the heat, add the prawns to the pan and sear them for a minute or so until pink all over and just cooked through, shake the dressing well again and drizzle a couple of tablespoons of the dressing over the fish and sea food, stir the prawns well and remove from the heat.  

Shake the potato pan once more and place everything onto a large platter, ensuring to scoop out all the deliciousness from the pan.

Stir the cucumber slices through the salad, top with the prawns and salmon fillets, again ensuring to scoop out all the garlicky goodness from the frying pan. 

Garnish with the remaining herbs, drizzle with the remaining dressing, another glug of extra virgin olive oil and a pinch of sea salt and coarse black pepper to taste. 

A pot of mayonnaise is optional, but welcomed.

Serve with refreshing still or sparkling ice water topped with cucumber and lemon slices, and sprigs of fresh mint.