Salmon With Courgette Ribbon & Greek Cheese Salad

Boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for an initial 4 min

While the bulgur wheat is cooking, heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and golden

Tip: Watch them like a hawk to make sure they don't burn!

Once golden, transfer to a plate

Return the pan to a medium-high heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil

Once hot, add your salmon fillet[s], skin-side down

Cook for 9-10 min, turning once halfway, until golden and cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the bulgur wheat has had an initial 4 min, add your blanched peas to the pot and cook for a further 5-6 min or until the bulgur wheat is cooked and tender with a slight bite

Once done, drain everything and return to the pot

Meanwhile, peel your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Crumble your Greek cheese into rough bite-sized pieces

Strip your mint leaves from their stems and chop them finely, discard the stems

Add the juice of half your lemon[s] to a bowl with 2 tbsp [3 tbsp] [4 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] water

Add a pinch of salt and pepper and stir it all together – this is your lemon dressing

Cut the remaining lemon into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper

Add the courgette ribbons, salad, crumbled Greek cheese, most of the chopped mint (save the rest for garnish!) and lemon dressing to the cooked bulgur wheat

Give everything a gentle mix up – this is your courgette ribbon & Greek cheese salad