Smoked haddock & chorizo salad

Contains pork – recipe is for non-Muslims only
Smoky fish and spicy chorizo pair beautifully in this light, easy salad – toast crusty white bread with olive oil for crunchy homemade croutons

Prep:10 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 350
fat 17g
saturates 5g
carbs 19g
sugars 3g
fibre 1g
protein 29g
salt 3g

Ingredients

140g crusty white bread, such as pain de campagne or sourdough, cut into 2cm or ¾ in cubes
2 tbsp olive oil
140g bag watercress, spinach & rocket salad
175g cooking chorizo, sliced
350g smoked haddock fillet, cut into 2½ cm or 1in pieces
juice 1 lemon
1 tsp Dijon mustard

Method

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