Ingredients
Preparation
- Preheat the oven to 220C/200 fan/gas mark 7.
- For the salad, combine all the ingredients, except the oil, vinegar and honey. Whisk these 3 together with some salt and pepper and pour over the salad mixing well. Set aside
- To make the sauce, mix together the garlic and tahini in a small pan, then stir in the lemon juice and honey and add enough cold water to make a creamy sauce.
- Warm through gently and season with salt and pepper.
- Season the haddock, heat the oil in a heavy based pan and place the fish skin side down and cook for around 2 minutes to brown.
- Transfer to an oiled baking tray and cook in the oven for 5-6 minutes until cooked. Serve with sauce poured over and the salad alongside.
Cook’s Tip: Defrost peas by covering in boiling water and leaving for 2-3 minutes. They can be eaten as is and don’t require cooking.