Originating from the Middle East, Freekeh is a delicous alternative to rice and couscous. It comes from green wheat which is then roasted and cracked – similar to Bulgar wheat. It makes a fantastic base for this salmon dish and delivers flavour and nutritional benefits; high in fibre and containing prebiotics, recipes (elements that help to nourish the beneficial bacteria that live in the gut) and packed with calcium, zinc and iron.

Serves 2.

200g freekeh
1 large salmon fillet
1 tbsp harissa paste
mint leaves to serve
salad leaves to serve

For the dressing.
1 lemon, juiced
1 tsp cumin seeds, lightly crushed
1 red chilli, finely chopped
mint, finely chopped
1 tbsp Magnificent Seed cold pressed rapeseed oil

Cook the grains in lightly salted water for about 10 minutes or until tender. Drain really well.

Tip into a bowl and add all the dressing ingredients. Season, toss well and set aside.

Put the salmon on a baking tray and brush generously with harissa.

Grill under a medium heat until the salmon is cooked through, about 5-8 minutes. Cool a little then flake into large pieces.

On individual plates or on a serving dish pile the grains, mint and salad leaves, top with the salmon and serve.