Warm Smoked Haddock, Rocket & Basmati Rice Salad
Recipe GLPR516871b046a522
A light and nutritious warm salad featuring tender smoked haddock flaked over fluffy basmati rice, topped with fresh rocket, cherry tomatoes, sugar snap peas, and spring onions. This one-pan dish is ready in just 20 minutes and makes a satisfying, wholesome meal.
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Ingredients
225g basmati rice
450ml fish or vegetable stock
350g smoked haddock, skinned
150g sugar snap peas
3 spring onions, finely sliced
150g cherry tomatoes, halved
50g rocket
Directions
Rinse the basmati rice under cold water until the water runs clear. Pour the rice and stock into a large pan and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 6 minutes.
Cut the smoked haddock into bite-sized chunks and arrange them evenly over the rice. Cook uncovered for 2 minutes. Scatter the sugar snap peas and sliced spring onions over the top, then cover and continue cooking over low heat for 2 minutes more, until the fish is cooked through and flakes easily.
Remove from heat and gently fold the halved cherry tomatoes and rocket into the warm rice using a fork, being careful not to break up the fish. Serve immediately while still warm.
