Harissa salmon with roasted squash and bulgur wheat

Ingredients

• 1 tsp black peppercorns
• 6 green cardamom pods, seeds only
• 1 butternut squash, peeled and cut into 2cm/¾in wedges
• 2 red onions, cut into quarters
• 5cm/2in piece fresh root ginger, peeled and finely grated
• 2 tsp ground cumin
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1 tsp sea salt flakes
• 200g/7oz bulgur wheat, rinsed
• 400ml/14fl oz vegetable stock, just boiled
• 250g/9oz Tenderstem broccoli
• 15g/½oz fresh coriander, finely chopped
• ½ lime, zest and juice
• 2 tbsp extra virgin olive oil
• 200g/7oz pomegranate seeds
• 4 salmon fillets
• 1½ tbsp rose harissa paste
• 1 tbsp pine nuts, roughly chopped
• 1 tbsp pumpkin seeds, roughly chopped
• 1 tbsp panko breadcrumbs
• 1 tsp olive oil
• ½ tsp sea salt flakes
• 60g/2¼oz tahini
• 1 lemon, juice only
• 2 tbsp olive oil
• 1 tsp sea salt flakes, plus extra if preferred
• freshly ground black pepper

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