Nourishing Curried Haddock & Black Rice Bowl

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the black rice to a pot of plenty of boiled water and cook over a high heat for 30 min or until it's tender (it will still have a slight bite to it when cooked)

Once cooked, drain, return it to the pot and set aside

Meanwhile, peel and grate the carrot[s]

Add the grated carrot to a bowl with the nigella seeds and mix to combine – this is your carrot salad

Dice the tomato[es] and cucumber finely

Strip the mint leaves from their stems and chop them finely (save some leaves for garnish!)

Chop the coriander finely, including the stalks

Combine the tomato, cucumber and chopped herbs in a small bowl with a pinch of salt and pepper – this is your kachumber 

Line a baking tray with tin foil and add the curry powder

Pat the haddock bites dry with kitchen paper and add them to the tray 

Turn the haddock bites several times into the curry powder until they're fully coated

Lightly drizzle them with olive oil and put the tray in the oven for 5 min or until cooked through

Peel and finely chop (or grate) the garlic 

Combine the chopped garlic (Don't like raw garlic? Go easy!) with the juice of 1/2 [1] lemon and 1 tbsp [2 tbsp] olive oil 

Season with a pinch of salt and pepper – this is your lemony dressing

Cut the remaining lemon into wedges