Step 1 Heat the broiler to 200C/fan 180C/gas 6. Put the salmon filets dispersed separated in a huge square of heating paper and put on a broiling plate. Separation the stem ginger between the highest points of each filet and overlap up the sides of the material prepared to seal. Shower the ginger syrup and soy sauce over the filets, sprinkle over the bean stew and afterward seal the bundle. Cook for 15 minutes or until simply cooked through.
Step 2 Meanwhile, heat a little oil in a dish. Cook the garlic and the white pieces of the pak choi until delicate. Include the green pak choi tops and a sprinkle of sesame oil, and cook for an additional 2 minutes. Separation the rice between 2 dishes. Top with the pak choi then sit the salmon on top and include any juices from the plate and another shower of sesame oil.
Step 1Heat the broiler to 180C/fan 160C/gas 4. Daintily cut 4 spring onions and put in a medium bowl.
Step 2 Put the salmon in a large baking dish, skin-side down. Drizzle with 2 tbsp of the olive oil and season with salt and lots of pepper. Roast for 10-12 minutes or until the centre begins to turn pink but remains medium-rare towards the top.
Step 3 Meanwhile, heat the remaining 1 tbsp of olive oil in a cast-iron skillet over a medium- high heat. Cook the whole spring onions with some seasoning for 4-6 minutes, tossing now and then, until they are deeply charred in spots. Transfer to a cutting board and coarsely chop. Add to the bowl with the raw spring onions, along with the soy sauce, the citrus zest and juice, and 60ml olive oil. Season and add the chilli flakes to taste.
Step 4 Transfer the salmon to a huge serving platter, deserting any skin. Spoon a touch of the spring onion blend over, serving any extra nearby.
Step 1 Heat the barbecue to high. Combine the shawarma glue and lemon squeeze, and brush everywhere throughout the halloumi. Spread out on a heating plate and leave for 5 minutes.
Step 2 Meanwhile, hurl the cucumber, tomatoes and red onion with the oil and red wine vinegar, and season. Combine the hummus and yogurt.
Step 3 Grill the halloumi, turning once, until brilliant and sizzling.
Step 4 Divide the hummus yogurt between 3 plates and whirl. Top with the hot halloumi, sprinkle over the serving of mixed greens and the mint. Present with warm flatbreads for scooping.
