Grilled potato salad with pangrattato

• 500 g water
• 1000 g kipfler potatoes, unpeeled and cut into halves (see Tips)
• 2 pinches salt, plus extra to season
• olive oil, for drizzling
• 2 pinches ground black pepper, plus extra to season
• 3 sprigs fresh dill, fronds only (see Tips)
• 200 g crème fraîche
• 2 - 3 tsp wholegrain mustard

Pangrattato

• 20 g olive oil
• 40 g day-old bread, torn into pieces and crusts removed (approx. 2 slices - see Tips)
• 100 g pancetta, cut into pieces (see Tips)
• 60 g rocket