Double Honey-Glazed Salmon & Capsicum-Pumpkin Toss

• While the veggies are roasting, pick and roughly chop mint leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.

• In a medium bowl, combine the honey, the warm water and half the mint. Season.

• Heat a medium saucepan over medium-high heat. Add ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. • Add bulgur wheat, the water and vegetable stock powder, stir and bring to the boil. • Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the bulgur wheat is tender and the water is absorbed, 10-12 minutes.

TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Turn salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.

TIP: Patting the skin dry helps it crisp up in the pan. TIP: Cook salmon in batches for best results.