Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Zesty lentil & haddock pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g easy-cook basmati rice
- 3 red onionsfinely sliced
- 2 tbsp olive oil
- 140g smoked haddockfillet
- 140g haddockfillet
- 250g pack ready-cooked Puy lentils
- zest 1 lemon(then cut the lemon into wedges)
- large bunch flat-leaf parsleyroughly chopped
- 25g toasted flaked almond
Nutrition: per serving
- kcal468
- fat11g
- saturates1g
- carbs70g
- sugars6g
- fibre7g
- protein27g
- salt1.39glow
Method
step 1
Cook the rice in boiling water until just tender, then drain. Meanwhile, fry the onions in the oil in a large non-stick frying pan over a medium heat for 10-12 mins until golden. Bring some water to the boil in a shallow pan. Add the haddock fillets, poach for 4 mins until the fish is just cooked, then drain and break into large flakes. Spoon half the onions onto a plate, then set aside.
step 2
Stir the drained rice and lentils into the onion pan, then fold through the fish, lemon zest and parsley to heat through. Serve topped with the reserved onions and a handful of almonds, with the lemon wedges on the side for squeezing over.
