haddock, egg & broad bean salad

Broad beans in this delicious salad provide both protein and fibre.

serves 4, prep 30 mins, cook 10 mins, easy/prepare ahead

500g (1lb 2oz) frozen broad beans
200g (7oz) smoked haddock fillet
4 eggs, at room temperature
2 fat spring onions
1 pack of flat-leaf parsley, leaves picked
small bunch of chives
3tbsp olive oil
1tbsp lemon juice, plus wedges, to serve

Cook the broad beans in boiling, salted water for 3 to 4 minutes. Drain, refresh under cold water and remove and discard the outer skins.

Place the haddock in a pan, cover with boiling water and cook for 5 minutes, or until the flesh flakes easily. Remove to a plate and, when cool enough to handle, skin, debone and flake the fish.

Boil the eggs for 5 minutes, then cool under running water. Peel and chop 2 eggs roughly, and halve the remaining eggs. Mix the beans, haddock and chopped egg together.

Thinly slice the spring onions on the diagonal. Roughly chop the parsley and chives reserving a few sprigs for garnish. Scatter the onions and herbs over the fish and eggs and season with black pepper.

Whisk together the oil and lemon juice, drizzle over the salad and mix together gently. Scatter over the reserved herbs, top with the halved eggs and serve with lemon wedges on the side.

Per serving: 277 calories, 16g fat (3g saturated), 9g carbohydrate