High protein, low fat super food Kedgeree

For the high protein, low fat superfood Kedgeree, serving 4-6, follow the recipe and instructions below

Ingredients

• 300g undyed smoked haddock fillet, or smoked salmon
• 2 bay leaves
• 300ml Skimmed milk
• 4 eggs
• handful chopped parsley
• handful chopped coriander
• 400g Chickpea Rice
• For the chickpea rice
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 50g Broccoli florets
• 30g shredded kale
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp curry powder
• 200mls water
• Chopped cooked beetroot
• A handful of Pumpkin seeds

Instructions

1. Bring a pan of water to the boil; and then place 4 eggs in. Bring back to a gentle rolling boil for 8 minutes. After 8 minutes remove the eggs from the pan and plunge into cold water. Leave for 10 minutes to cool and then shell the eggs and cut into quarters.
2. To prepare the Chickpea rice
3. Gently heat the oil in a pan. Add the chopped onion and broccoli and gently fry for 5 mins, until the onion has softened but not coloured.
4. Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 2 mins.
5. Add the Chickpea Rice and coat with the onions, broccoli and oil. Add water and gently bring to a simmer. Cover the pan with a lid and turn the heat down low
6. Meanwhile, put the fish and 2 bay leaves in a pan, cover with 300ml milk. Poach for 10 mins until the flesh flakes. Remove from the milk and flake the flesh into thumb-sized pieces.
7. Mix the flaked fish, eggs, a handful each of the chopped parsley and coriander. Add the Chickpea rice and serve immediately.
8. Add diced beetroot and pumpkin seeds for extra colour and crunch. Enjoy