Name: Smoked haddock & chorizo salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 140g crusty white bread , such as pain de campagne or sourdough, cut into 2cm or 3/4in cubes -; 2 tbsp olive oil -; 140g bag watercress , spinach & rocket salad -; 175g cooking chorizo , sliced -; 350g smoked haddock fillet, cut into 2.5cm or 1in pieces -; juice 1 lemon -; 1 tsp Dijon mustard -

Ingredients for - Smoked haddock & chorizo salad

1. 140g crusty white bread , such as pain de campagne or sourdough, cut into 2cm or 3/4in cubes

2. 2 tbsp olive oil

3. 140g bag watercress , spinach & rocket salad

4. 175g cooking chorizo , sliced

5. 350g smoked haddock fillet, cut into 2.5cm or 1in pieces

6. juice 1 lemon

7. 1 tsp Dijon mustard

How to cook deliciously - Smoked haddock & chorizo salad

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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.