Chicken, carrot and leek pie
An ins-pie-ring recipe from our summer menu brought to you by N chefs. This chicken, […]
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Servings 4
Total 15 minutes
Inspired by Eastern Mediterranean cooking, this delicious and protein-packed recipe will ensure children leave the table feeling full! It’s perfect for mid-week dinners and takes just 15 minutes to cook.
Serves a family of 4 (2 adults, 2 children). Each portion contains approximately 124kcal of which 62% carbohydrates, 32% protein and 6% fat.
Ingredients:
3 fresh or frozen (defrosted) haddock fillets
1 head of broccoli – chopped into florets
4 plum tomatoes – finely chopped
Juice of 1 lemon – cut leftover lemon into halves
Handful of parsley – roughly chopped
Handful of coriander – roughly chopped
Bulgar wheat
1 tin of chickpeas in water (drained)
Directions:
- Poach the haddock in water, placing the leftover lemon halves on top to add flavour.
- Follow the manufacturer’s cooking instructions to make the bulgar wheat
- Boil the florets until tender and set aside to cool
- Once cooked, drain the bulgar wheat and add to a large mixing bowl. Add the cooked florets, chopped tomato, drained chickpeas, lemon juice, and fresh herbs and mix them together.
- Remove any skin from the Haddock and flake over the tabbouleh. This dish can be served hot or cold.