Smoked haddock & chorizo salad

The fish and chorizo nicely complemented each other. I’ve never had them together before. And the croutons were yummy !

Serves ................. 4
Prep .................... 10 min
Cook ................... 10-15 min

Dificulty ................ Easy
Not suitable for freezing

PER SERVING 350 kcals, protein 29g, carbs 19g, fat 17g, sat fat 5g, fibre 1g, sugar 3g, salt 3.0g

INGREDIENTS



140g/5oz crusty white bread, such as pain de campagne or sourdough, cut into 2cm/¾in cubes
2 tbsp olive oil
140g bag watercress, spinach & rocket salad
175g/6oz cooking chorizo, sliced
350g/12oz smoked haddock fillet, cut into 2.5cm/1in pieces
juice 1 lemon
1 tsp Dijon mustard

METHOD

1 Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper.

2 Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil. Add the chorizo slices and cook for 1 min, stirring occasionally. Add the haddock to the pan and cook for 3-4 mins, turning over carefully halfway through. When cooked, the haddock will be opaque and the chorizo should be
beginning to turn crisp around the edges.

3 Use a slotted spoon to remove the haddock and chorizo from the pan, and add to the salad with the bread cubes.

4 Return the pan to the heat and add the lemon juice and mustard. Stir and heat through for 30 secs, then drizzle over the salad. Serve straight away.