Spice Crusted Salmon With Grilled Chicory & Brown Rice

Finely grate the garlic clove into a mixing bowl, add the juice of 1 lemon and set aside.

Meanwhile, heat the grill to high. Tip the cumin seeds and coriander seeds into a dry pan. Place over a medium-high heat and toast until the seeds are fragrant,1-2 mins. Then, tip into a pestle and mortar and roughly crush, tip onto a plate. If you don't have a pestle and mortar, add into a sandwich bag and bash using a heavy pan or rolling pin. Add the seeds to the dry pan and toast until popping, 2-3 mins then tip onto the spices, mix and set aside.

Halve the chicory lengthways and drizzle with 1 tbsp of olive oil, season with salt and pepper and slide under the grill. Grill until tender and starting to lightly char, 5-6 mins.

Take the salmon and press it, skin-side down into the spiced seeds to create a crust. Lay the salmon crust-side down, in a cold non-stick frying pan. Place over a medium heat and cook for 10 mins until the skin is crisp and most of the salmon is pale pink. Flip over and remove the pan from the heat. Leave to sit whilst you mix the rest of the ingredients, the salmon will continue to cook.

Cook the rice according to package instructions, then tip into the mixing bowl with the lemon and garlic. Add 2 tbsp of olive oil. Finely chop most of the herbs and add. Season well and toss.

Pile the rice into bowls, top with the chicory, then the crusted salmon. Top with the remaining herb leaves. Cut the remaining lemon into wedges and serve on the side.