|200 g||baby tomatoes|
|olive oil — for drizzling|
|salt and freshly ground black pepper|
|1||cauliflower — head|
|2 tsp||mixed spice|
|1||fresh chillies — 573|
|400 g||haddock — smoked, cooked, flaked|
|1/2 cup||peas — cooked|
|1/2 cup||broccoli — finely chopped|
|1||feta cheese — crumbled|
|1||fresh parsley — chopped|
|3||almonds — flaked, toasted|
Preheat the oven to 200ºC
Drizzle the tomatoes with some olive oil, season with salt and pepper (and a bit of chili – optional) and roast for 10 minutes until the skins are wrinkled and pierced.
Break the cauliflower into florets and pulse to a ‘crumb’ (must resemble fresh breadcrumbs) in a food processor. Do this in a few batches so that the crumb does not become too fine.
Place the cauliflower in a casserole dish (non stick or cast iron and with a lid) add the water and oil and stir fry over a moderately high heat for about 4 minutes. Add the baharat and a pinch of salt and stir fry for another 4 minutes.
Add the fish, peas, broccoli and tomatoes and gently mix through the cauliflower trying not to break the fish too much. Switch off the heat, place a lid on the pan and let it stand for about 5 minutes until heated through.
Mix in the feta and parsley and check the seasoning.
Top with toasted flaked almonds and serve.
Recipe reprinted with permission of HeinStirred.