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Haddock goujons with roasted cauliflower salad
Fruit and vegetables
1 small
cauliflower
, broken into florets
1
red onion
, peeled and cut into wedges
1 tbsp roughly chopped fresh
mint
1 tbsp roughly chopped fresh
parsley
1
lemon
, zest and juice only
Cooking ingredients
oil
, for deep-frying
1 tbsp ground
cumin
1 tsp
smoked paprika
2 tbsp
olive oil
75g/2½oz golden
raisins
75g/2½oz
pistachios
75g/2½oz
dates
, pitted and roughly chopped
3 tbsp
olive oil
1 tbsp
red wine vinegar
Dairy, eggs and chilled
2 free-range
eggs
, beaten
Other
400g/14oz haddock fillet, pin-boned and skinned, cut into
goujons
150g/5½oz medium
matzo
meal
For the dressing
Back to recipe
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