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Warm smoked haddock, rocket & basmati rice salad

This flavoursome fish salad is low in fat, and is quick and easy to prepare

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 286
  • Carbohydrates 49
  • Saturated Fat 1
  • Sugar 0
  • Protein 23
  • Fat 1
  • Fibre 1
  • Salt 2.08

Nutrition per serving

  • Calories 286
  • Carbohydrates 49
  • Saturated Fat 1
  • Sugar 0
  • Protein 23
  • Fat 1
  • Fibre 1
  • Salt 2.08

Ingredients

  • 225g basmati rice
  • 450ml fish or vegetable stock (a cube is fine)
  • 350g smoked haddock, skinned
  • 150g pack sugar snap peas
  • 3 spring onions, finely sliced
  • 150g punnet cherry tomatoes, halved
  • 50g bag rocket

Method

  1. Put the rice and stock into a pan and bring to the boil, cover, reduce to a simmer and cook for 6 mins.

  2. Cut the fish into chunks, arrange on the rice and cook for 2 mins. Sprinkle with sugar snaps and spring onions, cover and cook over a low heat for 2 mins more.

  3. Gently fork the tomatoes and rocket into the rice.

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