This was epic! I was really happy with how the salmon came out, we had leftover salmon and it was so good the next day! You want to be careful not to over cook the salmon, the bbq was smoking at around 130 degrees and it took about half an hour to cook. 

First thing you want to do is cure your salmon, remove any bones from the fillet. Measure out the curing mix and combine this in a bowl. Spread liberally over the salmon getting both sides and pop this in the fridge for 4 hours. 

After 4 hours remove the salmon and wash the curing mix off and then pat dry. You will notice the salmon is nice and firm at this point. Sprinkle a little brown sugar, lemon juice and pepper over the top and this is now ready for the bbq. 

Light the BBQ and Heat an oven to 230 degrees.

Pop the wood over the coals to start the smoke. The salmon want to be away from any direct heat.  Place the lid on and keep the temp nice and low, around 130 degrees. 

We can now get onto the salad, whip the florets off the cauliflower and slice your shallot. Toss these in a bowl with a healthy splash of olive oil and your ras el hanoot spice .  Put into a baking tray and put this in the oven for 25 mins. 

Cube your halloumi, heat a pan on a high heat and add in your coriander and fennel seeds. The spices make the halloumi taste amazing! Grab your spinach and place into a large bowl. When the halloumi is done and nice and golden pop this into the bowl with the spinach. 

Check on the salmon and remove from the BBQ, let this rest for 5 mins or so. 

Quickly toast some sunflower and pumpkin seeds in a pan.

Remove the cauliflower from the oven and mix this in with the spinach and halloumi. the Heat will wilt with spinach, add in your sunflower seeds. Season to your taste and add a little more olive oil and lemon juice if needed. 

Serve the salmon ontop of the cauliflower and bam, you are good to go!