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 and cook until the shallot is tender, 3-4 mins. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the cumin and shallot 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.

Line a baking tray with baking paper and drizzle with oil. Place the salmon on one side of the the tray, skin-side down. Drizzle over a little oil, and season with salt and pepper. Sprinkle the ground coriander onto the flesh side. Pop the pepper onto the other side of the tray and drizzle with oil. Season with salt and pepper and roast until the salmon is cooked, 12-15 mins, and the peppers have softened and charred. IMPORTANT: Wash your hands after touching raw fish. The salmon is cooked when opaque all the way through.

While the salmon and peppers cook, remove the pistachios from their shells. Discard the shells and finely chop the pistachios. TIP: Use a pestle and mortar if you have one. Break the feta into small chunks.

When the bulgur wheat is ready, use a fork to fluff it up. Fold in the feta and mint, taking care not to break up the feta too much. Once the peppers are cooked, stir them into the bulgur, season to taste with salt and pepper if necessary. Share the bulgur between your bowls, arranging the rocket on top.

When the salmon is cooked, remove from the oven and drizzle on the honey. Spread the honey across the fish with the back of a spoon and then sprinkle the pistachios onto the salmon. Carefully place on top of the layer of rocket and dig in.