1Rinse freekeh thoroughly. In a medium saucepan, combine freekeh and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the freekeh is tender and the liquid is absorbed. Fluff with a fork.

2While freekeh cooks, prepare the harissa-yogurt sauce. In a small bowl, whisk together Greek yogurt, 1 tablespoon of harissa paste, 1 tablespoon of lemon juice, and half of the chopped fresh mint. Season with a pinch of salt and set aside.

3Pat the salmon fillets dry. In a separate small bowl, combine the remaining 1 tablespoon of harissa paste, 1 tablespoon of olive oil, minced garlic, ground cumin, ground coriander, red pepper flakes, lemon zest, salt, and black pepper. Spread this mixture evenly over the flesh side of the salmon fillets.

4Preheat your oven to 200°C (400°F). Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, place the salmon fillets, skin-side down, in the skillet.

5Sear the salmon for 3-4 minutes until the skin is crispy and golden. Do not flip.

6Transfer the skillet with the salmon to the preheated oven and bake for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

7To serve, divide the cooked freekeh among four plates. Top each portion with a seared salmon fillet. Garnish with halved cherry tomatoes, crumbled feta (if using), and the remaining fresh parsley and mint. Drizzle generously with the harissa-yogurt sauce before serving.