Harissa Salmon with Roasted Squash and Fenugreek Bulgur

You'll need

For the squash

• 1 butternut squash, peeled and cut into wedges
• 2 red onions, cut into slices.
• A thumb of ginger, grated
• 6 cardamom pods, seeds only, lightly crushed
• 1 tsp black peppercorns, crushed
• 2 tsp ground cumin
• 1 tbsp brown sugar
• 2 tbsp olive oil

For the bulgur

• 250g bulgur wheat
• Vegetable stock, enough to cover
• 1 tbsp fenugreek leaves (dried, or fresh if you can get them)
• Seeds from 1 pomegranate (go to the meal deal section and get a tub of just seeds if you're lazy like me!)
• A small bunch of parsley, chopped
• Zest and juice of ½ lime
• Olive oil, to finish

For the salmon

• 4 salmon fillets
• 2–3 tbsp rose harissa
• Pine nuts, and breadcrumbs, mixed with a little oil (optional, for a crunch)

Method

1. Take your red out the fridge and uncork it, sample a thimble full and leave the bottle on the counter to slightly warm and open up.
2. Preheat the oven to 200°C/180°C fan. Toss the squash and onion wedges with
   the ginger, crushed cardamom and peppercorns, cumin, sugar and oil, season
   well, and roast on one large tray for 45 minutes to an hour, depending on
   how thick you've cut everything.
3. Meanwhile, mix the bulgur, veg stock, & fenugreek together and set in a tinfoil covered tray, add to oven when you add the salmon.
4. With about 20 minutes left on the veg, push it to one side of the tray to
   keep roasting and add the salmon fillets alongside. Spread with the rose
   harissa and, if using the crust, sprinkle over the pine nut, pumpkin seed
   and breadcrumb mix. Roast for the remaining 15–20 minutes, or until the
   salmon is just cooked through.
5. Once everything is cooked remove the Salmon and Bulgur to rest for 5 mins on the kitchen counter whilst you set the plates.
6. Fluff up the bulgur with a fork and fold in most of the pomegranate seeds, the coriander, lime zest and juice through the warm bulgur. Taste and adjust: it should feel bright,
   not heavy.
7. Plate up a bed of bulgur then lay down a salmon fillet on top resting one or two large spoonful's of roasted veg against it. Garnish with extra pomegranate and any pine nuts that fell off the fish in the tray.

Also great with a side of tenderstem broccoli. Just add it to the bulgur pan for
the last few minutes to steam through, then dress with a proper tahini sauce.
This one from BBC Goodfood is the one to use.