First, start the spelt risotto. Heat a little olive oil in a saucepan and fry a chopped shallot and a chopped and crushed
clove of garlic for a couple of minutes, then add spelt and toast the grains in the oil for another couple of minutes.
Tip in a small glass of dry white wine (or dry vermouth) and cook until almost evaporated, then add chicken stock,
and simmer gently until the spelt is cooked, about 18 minutes, adding more stock as required. Meanwhile, cut courgettes
in half lengthwise and then into D-shaped slices and sauté in a little butter until just starting to soften. Set aside.
Generously season fillets of salmon with lemon pepper seasoning and fry these in another pan until cooked to your liking.
When ready to serve, stir the courgettes into the spelt risotto, together with crumbled feta cheese and chopped parsley,
and spoon into warm bowls with the salmon on top.
To make your own lemon pepper seasoning, grate the zest of a couple of lemons and mix with a Tbs crushed black pepper corns.
Dry in a warm oven for 30 minutes or so. You could also stir in a tsp each of onion powder and dried thyme.
Keep in a small screw-top jar.