Preheat your oven to 200°C. Roughly chop the parsley (stalks and all). Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper onto a baking tray and drizzle with oil. Season with salt and pepper then roast on the top shelf of your oven until charred and softened, 18-20 mins.

Meanwhile, pop a saucepan over medium high-heat and add the cumin seeds (no oil). Stir and toast until fragrant, 1 min. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the cumin and bring to the boil. Stir in the vegetable stock powder, and bulgur wheat, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, line another baking tray with baking paper and drizzle with oil. Place the salmon on the the tray skin-side down and season with salt and pepper. Sprinkle the ground coriander onto the flesh side. When the peppers have 15 mins left in the oven, slide the salmon tray in and roast until the salmon is cooked, 12-15 mins. IMPORTANT: The salmon is cooked when opaque all the way through.

While the salmon cooks, 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 parsley, taking care not to break up the feta too much. Season to taste with salt and pepper if necessary. Share the bulgur between your bowls. Arrange the peppers and rocket on top of the bulgur.

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. Dig in!