Honey & Mint Glazed Double Salmon

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

In a medium bowl, combine the honey, warm water and 1/2 the mint. Season.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. Add the 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. 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 a medium-high heat. Pat the salmon dry with paper towel and season both sides. Cook the salmon, skin-side down, until just cooked through, 2-4 minutes. Turn the salmon and cook until almost cooked through, 2-3 minutes. Turn the 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 in batches for best results!