Preheat your oven to 220°C/200°C fan/gas mark 7.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Halve, peel and thinly slice the shallot.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop a saucepan on 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 pantry 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.

Pat the salmon dry with kitchen paper. Lay the salmon fillets, skin-side down, onto one side of a lined baking tray. Season with salt and pepper.

Pop the sliced pepper onto the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

When the oven is hot, roast the salmon and pepper on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, remove the pistachios from their shells, then roughly chop.

When the bulgur wheat is ready, use a fork to fluff it up. Once the peppers are cooked, stir them into the bulgur along with the mint, then season to taste with salt and pepper if needed.

When the salmon is cooked, remove from the oven and drizzle over the honey (see pantry for amount).

Spread the honey across the top of the fillets with the back of a spoon and then sprinkle the pistachios on top.

Share the bulgur between your bowls.

Carefully top with the salmon on one side and the rocket on the other.

Crumble over the Greek style salad cheese and drizzle the rocket with a little olive oil to finish.