Recipes : Warm smoked haddock, rocket & basmati rice salad

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

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

1. Put the rice and stock into a pan and bring to the boil, cover, reduce to a simmer and cook for 6 mins.
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.
3. Gently fork the tomatoes and rocket into the rice.

per serving

286 kcalories, protein 23g, carbohydrate 49g, fat 1 g, saturated fat 1g, fibre 1g, salt 2,08 g