1

Cook the rice in a large pan of water, to pack instructions, along with the cumin seeds. Add the peas for the last 1 minute of cooking time. Drain well and return to the pan. Stir in the courgette and set aside to cool.

2

Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6 and put the salmon in a roasting tin. In a small bowl, combine the harissa with 2 tsp of the honey and 2 tsp of the lemon juice, then season with freshly ground black pepper. Brush the harissa mixture over the top of the salmon and bake for 10-12 minutes until the salmon is cooked through.

3

In a small jug, whisk together the remaining lemon juice, remaining honey, vinegar, mint and garlic. Season to taste and set aside.

4

Transfer the cooked rice, peas and courgette to a bowl and toss with the spring onions, most of the cress and the dressing. Serve the salad topped with the salmon and garnished with the remaining cress.