Honeyed Harissa Salmon With Herby Tabbouleh & Spiced Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat, then boil a kettle

Once the pan is hot, add your salmon fillet[s], skin-side down with a generous pinch of salt and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Add your bulgur wheat to a pot with plenty of boiled water

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and rinse the cooked bulgur wheat under cold running water until it's cool

Meanwhile, chop your cherry tomatoes in half

Chop your cucumber roughly

Chop your parsley roughly, including the stalks

Cut your lemon[s] into wedges

Combine your vegetable stock mix in a large bowl with a generous drizzle of olive oil, a generous pinch of salt and sugar and a generous squeeze of lemon juice

Add the cooked bulgur and chopped parsley to the bowl with the halved tomatoes and chopped cucumber and toss – this is your tabbouleh

Combine your honey, roasted garlic paste and harissa paste (can't handle the heat? Go easy!) in a small bowl – this is your honeyed harissa

Once the salmon is cooked, drizzle half your honeyed harissa over and cook for 1 min further or until the sauce is sticky – this is your honeyed harissa salmon

Transfer the honeyed harissa salmon to a clean plate

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water to the pan and stir it all together until the sauce has loosened a little

Add your natural yoghurt to the remaining honeyed harissa and swirl it together