Hot Smoked Salmon Salad with Chermoula Dressing and Sautéed Limes

Put the bulgur in a sieve and rinse it to wash off dust. Transfer it to a bowl and pour on water to cover; soak for 30 minutes

Meanwhile make the dressing. Put the Chermoula and coriander in a food processor and blend until smooth. With the machine running, pour in the oil very slowly. Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.

Mix the extra virgin olive oil, lime juice, ¼ teaspoon of salt and the chillies together in a small bowl. Drain the bulgur, then squeeze out as much moisture as possible.
Return to a bowl and toss through oil, lime chilli mix..

Remove salmon skin and bones. Leave the flesh in large chunks. Prepare the prawns next by twisting off the heads and peeling off the shells, leaving the small piece of shell on the tail intact. Wash and slice the limes.

Heat a frying pan and add the lime slices to the dry pan. Cook turning once until they are charred. Set aside. Heat half a tablespoon of olive oil in the same frying pan over a medium-high heat. When the oil is hot, add the prawns and cook quickly until they change colour, turn and cook the second side till pink. Transfer to a plate.

To assemble the dish, spread the dressed bulgur on a large platter. Mound the salmon in the middle. Peel the avocados and extract stones then cut the flesh into chunks. Arrange the avocado and prawns around the salmon. Spoon the Chermoula dressing over the avocado chunks and prawns, garnish with the limes and fresh herbs and serve.