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Poached haddock with vegetable tabbouleh

Poached Haddock with Vegetable Tabbouleh


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.


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)


  • 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.