Spiced smoked haddock with tabbouleh
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 tsp medium curry powder
- groundnut oil
- 2 thick smoked haddock, skinless pieces
- to serve natural yoghurt
TABBOULEH
- 100g bulgar wheat
- 4 spring onions, washed and chopped
- 2 plum tomatoes, diced
- ½ cucumber, seeds scraped out and diced
- a handful of leaves mint, chopped
- ½ small bunch flat-leaf parsley, chopped
- ½ lemon, 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.
