Smoked haddock & chorizo salad

• crusty white bread↗140g g

  such as pain de campagne or sourdough, cut into 2cm or 3/4in cubes

• olive oil↗2 tbsp tbsp
• bag watercress↗140g g

  spinach & rocket salad

• cooking chorizo↗175g g

  sliced

• smoked haddock350g g

  fillet, cut into 2.5cm or 1in pieces

• juice 1 lemon
• Dijon mustard↗1 tsp tsp

Step-by-step instructions

1. 1

   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. 2

   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. 3

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

4. 4

   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.