Warm smoked haddock, rocket & basmati rice salad
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
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
- STEP 1
Put the rice and stock into a pan and bring to the boil, cover, reduce to a simmer and cook for 6 mins.
- STEP 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.
- STEP 3
Gently fork the tomatoes and rocket into the rice.
