Baby barbecued spuds with fattoush salad

Method

1. Light/preheat the barbecue and soak 4 wooden skewers in warm water for 30 minutes. Meanwhile, parboil the potatoes for 5 minutes in a pan of boiling salted water, then drain and toss in 1 tbsp oil, with a good pinch of sea salt and 1 tsp paprika. Thread the potatoes onto the soaked skewers and pop onto the hot part of the barbecue for 20 minutes, turning every 5 minutes or so. If they begin to burn, move to a cooler part.
2. Meanwhile, mix the remaining paprika with 1 tsp oil to make a paste, then stir into the mayonnaise.
3. Make the dressing by whisking all the ingredients together in a small bowl, season to taste and set aside.
4. When the potatoes are cooked and crisp, slide off the skewers and tumble into a bowl.
5. Assemble the salad by putting all the ingredients on a platter or in a large bowl, pour over the fattoush dressing and gently toss together.
6. Sprinkle with extra sumac and serve with the spuds and paprika mayonnaise for dipping.