Seared Salmon & Freekeh Roast Veggie Salad

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiled water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse freekeh, then return to saucepan over medium heat. Stir in vegetable stock powder. Remove from heat and set aside.

TIP: Freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, 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. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Finely chop garlic, then set aside. • Pat salmon dry with paper towel, then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, add the butter and garlic, gently turning salmon to coat.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

• While the salmon is cooking, pick and roughly chop mint leaves (reserve a few leaves for garnish!). • To the saucepan with the freekeh, add roasted veggies, lemon zest, a drizzle of olive oil and the chopped mint. Gently stir to combine. Season to taste.