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Spiced smoked haddock with tabbouleh

Name: Spiced smoked haddock with tabbouleh
Total time: 30 min
Ingredients: medium curry powder 1 tsp; groundnut oil; smoked haddock 2 thick, skinless pieces; natural yoghurt to serve; bulgar wheat 100g; spring onions 4, washed and chopped; plum tomatoes 2, diced; cucumber ½, seeds scraped out and diced; mint a handful of leaves, chopped; ½ small bunch, chopped; lemon ½, juiced

30 minutes
serves 2
Easy

If you love smoked haddock try this simple quick idea. Lightly spiced with curry powder then pan-fried. Then pop the fish on top of a healthy, herby tabbouleh for a midweek meal for two

December 19, 2014 at 2:32 pm

Ingredients

medium curry powder 1 tsp
groundnut oil
smoked haddock 2 thick, skinless pieces
natural yoghurt to serve

TABBOULEH

bulgar wheat 100g
spring onions 4, washed and chopped
plum tomatoes 2, diced
cucumber ½, seeds scraped out and diced
mint a handful of leaves, chopped
flat-leaf parsley ½ small bunch, chopped
lemon ½, juiced

Method

Step 1

Put the bulgar wheat in a bowl and pour over boiling water. Cover with clingfilm and leave for 20 minutes then drain really well. Mix with the rest of the tabbouleh ingredients and season.
Step 2

Mix the curry powder with 1 tbsp of oil and rub all over the haddock. Grill for 6-7 minutes until golden and cooked through. Serve with the tabbouleh and some yoghurt thinned with a little more lemon juice.