• Halve and peel the shallot. Chop into small pieces.
• Zest half the lemon (double for 4p). Cut in half. Roughly chop the parsley (stalks and all).
• Trim the courgette and slice into 1cm rounds. Dice the tomato into 2cm chunks.
• In a large bowl, mix the lemon zest, salt, pepper and 1 tbsp oil (double for 4p).
• Add the salmon to the bowl. Turn to coat and set aside. IMPORTANT: Wash hands and equipment after handling raw fish.

• Boil a large pot of water for the quinoa.
• Stir in the stock and quinoa and bring back up to the boil.
• Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins. 
• Drain in a sieve and return to the pot, off the heat.
• Season to taste with salt and pepper. Cover with a lid and set aside.

• Meanwhile, place a large pan over high heat (without oil).
• When hot, add the shallot and courgette. Cook until courgette is charred, 3-4 mins. Turn the courgette only every so often—this will allow it to pick up a nice colour.
• Once cooked, season with salt and pepper.
• Transfer to a bowl and cover to keep warm.

• Return the (now empty) pan to high heat.
• Once hot, carefully place your salmon into the pan, skin-side down.
• Spoon over any oil remaining in the bowl.
• Cook skin-side down for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Fish is cooked when opaque in the middle.

TIP: To make the fish more crispy, don't move it around when it's cooking skin-side down.

• Meanwhile, to make your dressing add the yoghurt, harissa spice, 1 ½ tbsp oil (double for 4p), a squeeze of lemon juice and half the parsley to a small bowl.
• Season with salt and pepper. Mix well and set aside.
• Stir the tomatoes, remaining parsley and a small squeeze of lemon juice through the quinoa, fluffing it up as you go.

• Share the quinoa between bowls or deep plates.
• Top with the shallot, charred courgette rounds and crispy salmon.
• Taste and season with salt, pepper and more lemon juice if needed.
• Drizzle over the harissa yoghurt dressing to finish.