Anyone who knows me knows I love a Traybake! They’re easy, they combine lots of delicious flavours and…… they save on the washing up! They’re great for family nights round the dinner table but this dish really ups the Traybake game to Dinner Party status!

2 tbsp honey
2 tbsp tahini
1/2 fresh lemon juiced, plus 1 lemon, halved
1 tablespoons extra-virgin olive oil
Pinch of salt and freshly ground black pepper

500g side of salmon
240g can chickpeas, rinsed and drained
225g couscous
¼ cup chopped fresh parsley, plus more for garnish
40g cranberries and raisins mix, plus more for garnish
⅛ teaspoon crushed red pepper flakes
300ml vegetable or chicken stock (store-bought or homemade)
50g toasted chopped almonds

Preheat the oven to 200°C

In a small bowl mix together the honey, tahini, lemon juice, olive oil, salt and pepper. Place the salmon fillet in the centre of a deep baking tray and coat with the tahini mix. Add the halved lemons, cut side up and roast for 10 minutes.

After 10 minutes, carefully slide the baking tray out of the oven and add the chickpeas, couscous, chopped parsley, raisins, pepper flakes in an even layer surrounding the salmon and lemon. Pour the stock over the couscous mixture (don’t pour over the salmon or you’ll wash the tahini off) and return to the oven. Cook until the salmon is medium-rare and flakes easily with a fork and the couscous is cooked through and tender, 6 to 8 minutes.

To serve, garnish with more parsley, the raisins and the almonds.