• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut brown onion into thick wedges. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• 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 with a drizzle of olive oil. 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!

• Divide the spiced bulgur and roasted veggies between bowls. • Top with the honey and mint salmon and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with lemon yoghurt. Enjoy!