Preheat the oven to 200°C/Fan 180°C/Gas 6. Slice the potatoes into bite-sized chunks so they're roughly the same size. Add the potatoes to a large pan. Cover the potatoes with cold water and season with a generous pinch of salt. Bring the potatoes to the boil, then reduce the heat and gently simmer for 8-10 mins till the potatoes are just tender. Drain the potatoes and set aside for 5 mins to steam dry.

Remove the radish leaves and discard. Finely slice the radishes into thin discs and add them to a small bowl. Zest the lemon into the bowl. Squeeze over the juice from half the lemon. Add a pinch of salt and scrunch together. Set aside to lightly pickle – the longer you leave it the brighter pink the radishes will become.

Add the potatoes to a roasting tin. Drizzle over 1 tbsp olive oil. Sprinkle over the dried oregano. Season with salt and pepper and toss to mix. Slide the roasting tin into the oven and roast for 15-20 mins till the potatoes are golden and crisp.

While the potatoes roast, scoop the coconut yogurt into a large salad bowl. Pick the mint leaves of the woody stalks and finely chop them. Finely chop the parsley leaves and stalks. Feel and grate the garlic clove. Add the mint, parsley and garlic to the yogurt. Add the wholegrain mustard. Squeeze in the juice from the remaining lemon half. Drizzle in 1 tbsp olive oil. Season with salt and pepper. Stir together to mix.

When the potatoes are cooked, remove them from the oven and allow them to cool for 5 mins them scoop them into the bowl with the dressing. Drain the radishes and add them to the bowl. Stir well to mix.

Divide the rocket between 2 plates. Top with the warm potato salad and serve.