Harissa salmon with tomatoes

For the bulgur wheat, bring a large pan of water to the boil, add the bulgur pack and boil for 7 minutes. Add the peas and boil for 3 minutes. Drain thoroughly, then tip into a large bowl. Stir in the oil, salad onions and lemon juice; season and set aside to cool.

Meanwhile, heat the oil over a medium heat in a large lidded sauté pan or shallow casserole dish. Fry the onion with a pinch of salt for 2-3 minutes, then add the garlic and cumin; fry for another 2-3 minutes. Add the harissa and cook for 2-3 minutes more. Stir in the cherry tomatoes and bring to a gentle simmer.

Lower the fish into the pan; cover with a lid. Cook for 8 minutes, or until the fish is cooked through, opaque and flakes easily with a fork. Serve with the bulgur wheat, parsley and yogurt, if liked.