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Warm smoked haddock, rocket & basmati rice salad

Warm smoked haddock, rocket & basmati rice salad

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal286
low infat1g
saturates1g
carbs49g
sugars0g
fibre1g
protein23g
salt2.08g
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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.

Recipe from Good Food magazine, September 2005

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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