Mexican bowl

“Having all the components ready and serving in bowls creates less fuss and will be ready in minutes”

SERVES 4 INGREDIENTS

1 egg white

60g breadcrumbs

¼ tsp Cayenne pepper

2 tbsp chopped parsley

400g haddock fillets, pinned and skinned and sliced into strips

FOR THE DRESSING

A pinch of turmeric

2 lemons, juice

100ml extra virgin olive oil

1 tsp light brown sugar

½ red chilli, finely chopped Salt and freshly ground black pepper

300g cooked black beans (or kidney beans)

2 mangoes, peeled and diced 100g sweet corn

A generous handful of kale, trimmed, wilted, shredded 1 avocado, peeled and sliced thinly

Coriander, to garnish

METHOD

1 To prepare the fish, whisk the egg white until fairly stiff. Combine the breadcrumbs, Cayenne pepper and parsley and salt together in a shallow bowl.

2 Coat the fish strips in the egg white and then into the seasoned breadcrumbs to cover and leave in the fridge to set for 15 minutes. Heat a frying pan with some oil and add the fish in batches. Sauté until golden and the fish is cooked.

3 To prepare the dressing, combine all the ingredients in a jug or bowl and whisk well.

4 To arrange in the bowls, spoon the black beans (or kidney beans) into each bowl, then add the diced mangoes, sweetcorn and tuck some kale next to the sweetcorn. Arrange the fish in the bowl and add the avocado slices on top with the coriander. Spoon over the dressing and serve immediately.