• Halve the pepper and discard the core and seeds.
• Chop into 1cm chunks.
• Peel and grate the garlic (or use a garlic press).
• Trim and thinly slice the scallions.
•  Drain and rinse the black beans.

• Quarter the cauliflower and grate on the coarse side of your grater to make rice.
• Or alternatively, chop the cauliflower into very small pieces.

TIP: You can use a food processor to make the rice if you've got one.

• Place a large pan over high heat with a drizzle of oil and a knob of butter.
• When hot, add the cauliflower and pepper. Cook until slightly softened, 4-5 mins, stirring regularly.
• Add the harissa spice mix, beans, worcester sauce and a splash of water to the pan. Cover and cook for 4-5 mins. Season to taste with salt and pepper.
• Remove from the pan, set aside and keep covered until serving.

• Wipe and return the pan to high heat with a drizzle of oil.
• Pat the salmon dry with kitchen paper. Season with salt and pepper.
• Once pan is hot, add the salmon, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

• Add the garlic, BBQ sauce and 50ml water (per 2P) to the pan.
• Allow to reduce to a sauce like consistency for 3-5 mins.
• Turn the salmon to coat evenly in the sauce.

• Divide the cauliflower rice between plates.
• Top with the garlic BBQ salmon.
• Finish with a sprinkling of sliced scallion.