FISH-FINGER SANDWICH

This is the Bodyism take on a fish-finger sandwich for when you want some pure comfort food — your body will thank you for it.

Serves 2

280g/4 packed cups spinach 4 slices organic sourdough bread 2 handfuls sliced iceberg lettuce Sweet potato fries, to serve Lemon wedges, to serve

FOR THE TARTARE SAUCE

3 tbsp organic Greek yoghurt

½ tsp horseradish

1 heaped tbsp chopped fresh chives Salt and ground black pepper, to season

FOR THE SMASHED AVOCADO

1 avocado

Juice of half a lemon

Pinch of chilli flakes

Salt and ground black pepper, to season

FOR THE FISH FINGERS

100g buckwheat flour

100g brown rice flour

100g cup ground almonds

1 tsp garlic powder

1 tsp dried parsley

1 lemon, zest only

Salt and ground black pepper, to season 3 organic, free-range eggs

200g organic skinless haddock loin (or any other locally sourced line-caught white fish) 2 tsp rapeseed oil or olive oil

Heat the grill to medium. Mix the tartare sauce ingredients together and leave in the fridge while you make everything else. Make the smashed avocado by mashing the avocado, adding the lemon juice, chilli flakes and salt and pepper. Mix well. For the fish fingers, mix the buckwheat flour, rice flour, almonds, garlic powder, parsley, lemon zest, salt and pepper in a bowl and mix well. In a separate bowl, crack the eggs and whisk. Slice the haddock into 4 chunky fingers. Dip one piece of fish at a time into the egg and then the flour mix. To make them extra crunchy, repeat this step. Put a frying pan/ skillet over a medium heat and add a splash of oil. When the pan is hot, add the fingers (you might need to do this in batches) and fry for approximately 3 minutes each side, or until they are cooked through, golden and crispy. Remove to a double layer of paper towels to drain while you fry the next batch (add more oil if needed). Grill the bread while the fish is cooking. Spread the smashed avocado on two slices of the toasted bread. Put a handful of iceberg lettuce on top of each, followed by two fish fingers. Finish each sandwich with the remaining toast, spread with the tartare sauce and serve.