Spiced smoked haddock with tabbouleh
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tsp medium curry powder
- groundnut oil
- 2 thick smoked haddockskinless pieces
- to serve natural yoghurt
TABBOULEH
- 100g bulgar wheat
- 4 spring onionswashed and chopped
- 2 plum tomatoesdiced
- ½ cucumberseeds scraped out and diced
- a handful of leaves mintchopped
- ½ small bunch flat-leaf parsleychopped
- ½ lemonjuiced
Nutrition: per serving
- kcal397
- fat8g
- saturates1.4g
- carbs40.7g
- fibre2.5g
- protein39.7g
- salt3.4g
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.
