Those of you who have followed my cookery journey [including winning MasterChef in 2017] will know that this recipe is really very "me". It is a complete meal; from the deeply spiced, omega-rich crispy salmon to the nutty grains and a zingy salad that pops with freshness. The recipe is infinitely adaptable so do adjust it to what you have at home.

Fry 4 salmon fillets, skin-side down in a non-stick pan drizzled with a little olive oil, for 3-4 minutes. Sprinkle over 2 tsp of sumac, 1 tsp of chilli flakes, 1 tsp of dried oregano and some seasoning before turning and cooking for a further 3 minutes. Or you can use an air fryer. Put the salmon fillets skin-side down in the air fryer then sprinkle over the sumac, chilli flakes, oregano and seasoning. Drizzle over the olive oil and roast for 8-10 minutes at 200C.

While the salmon is cooking, prepare your grains and salad. Following the packet instructions, heat 2 x 250g pouches of pre-cooked grains or basmati and wild rice in the microwave. Put them in a bowl and add 150g chopped pistachios (or cashews), 100g chopped almonds and 150g dried apricots. Season. Alternatively, you can cook the grains in a pan, again following the packet instructions.

Put 400g cherry tomatoes in a bowl with 200g pomegranate seeds and dress with the olive oil and 2 tsp pomegranate molasses. Season to taste.

Serve the salmon with the nutty grains and pomegranate and tomato salad alongside.

Tip: this dish would be lovely with a few balls of labneh from a jar, or even a large dollop of live Greek yoghurt. If you have fresh herbs to hand, add a handful to the grains along with a squeeze of lemon juice.

Time-saving hack: when selecting salmon fillets, try to choose ones that are a little flatter and wider; this will save you a couple of minutes of cooking time.