Warm smoked haddock, rocket & basmati rice salad
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 225g basmati rice
- 450ml fish or vegetable stock(a cube is fine)
- 350g smoked haddockskinned
- 150g pack sugar snap peas
- 3 spring onionsfinely sliced
- 150g punnet cherry tomatoeshalved
- 50g bag rocket
Nutrition: per serving
- kcal286
- fat1glow
- saturates1g
- carbs49g
- sugars0g
- fibre1g
- protein23g
- salt2.08g
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.
