Preheat your oven to 200°C. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve, peel and thinly slice the shallot. Halve the pepper and discard the core and seeds. Slice into thin strips.

Pop a saucepan over medium-high heat and add the cumin seeds (no oil). Stir and toast until fragrant, 1 min. Add a drizzle of oil and the shallot. Fry until the shallot is tender, 3-4 mins. Pour the water for the bulgur (see ingredients for amount) into the saucepan and bring to the boil. Stir in the vegetable stock paste and bulgur wheat, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Lay the salmon fillets, skin-side down, onto one side of a baking tray lined with baking paper. Season with salt and pepper then sprinkle the ground coriander over the flesh. Pop the pepper onto the other side of the tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf of your oven until the peppers have softened and charred and the salmon is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

Meanwhile, remove the pistachios from their shells then roughly chop. Crumble the Greek style salad cheese into small pieces.

When the bulgur wheat is ready, use a fork to fluff it up. Gently fold in the Greek style salad cheese and mint. Once the peppers are cooked, stir them into the bulgur, then season to taste with salt and pepper if needed. Share the bulgur between your bowls, arranging the rocket on top.

When the salmon is cooked, remove from the oven and drizzle over the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Spread the honey across the top of the fillets with the back of a spoon and then sprinkle the pistachios on top. Carefully place the salmon onto the rocket leaves and serve. Enjoy!