Set the vegetable stock to boil in a saucepan on the stove top and then add the freekeh, reduce heat and simmer for 15-20 minutes until the liquid has been absorbed. Remove from heat

Add the lemon juice and zest to the freekeh and set aside

Set the over to heat to 170 degrees celcius

Stand the capsicum bases in a baking pan and half fill with the cooked freekeh, spooning it in and cover with the top of each capsicum or simply just add them to the dish to cook also

Drizzle a little olive oil across the dish and bake in the oven for 20 minutes

Remove the filled capsicums from the oven and scoop into a serving dish

Add the cucumber, fetta and salmon salmon into the top of each one to serve

season with freshly ground pepper and salt if desired

Top with fresh parsley and a squeeze of lemon juice to taste