Chermoula Salmon and Warm Panzanella Pasta Salad

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve and peel the red onion, then cut each half into 4 wedges. Tear the ciabatta into roughly 2cm chunks.

Pop the baby plum tomatoes and onion wedges onto one side of a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. 

When the oven is hot, roast on the middle shelf until the onion has softened and the tomatoes have started to burst, 15-20 mins

Next, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Sprinkle over the chermoula spice mix.

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When the veg have 10 mins remaining, remove from the oven and pop the ciabatta chunks onto the empty side of the tray. 

Drizzle with oil, season with salt and pepper and toss to coat well. Return for the remaining cook time until the croutons are crispy and golden, 8-10 mins. Remove the tray from the oven and set aside.

Meanwhile, boil a full kettle.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander, rinse with cold water and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, in a large salad bowl, combine the harissa paste, cider vinegar, half the honey and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper and mix well.

When everything's ready, add the cooked pasta, croutons and roasted veg to the bowl with the dressing. Toss to coat. Carefully fold in the rocket leaves.  

Drizzle the remaining honey over the cooked salmon. 

Share the warm pasta salad between serving bowls. Top with the chermoula spiced salmon.

Drizzle over the mayo (see pantry for amount) to finish.