• 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, warm water and half the mint. Season. • Meanwhile, boil the kettle. Rinse quinoa & millet blend using a sieve. TIP: Rinsing the grain blend helps remove any bitter flavour!

• Half-fill a medium saucepan with the boiling water. Add ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. • Add quinoa & millet blend, vegetable stock powder and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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. • Turn salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.

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