This twist on kedgeree swaps the usual rice for cauliflower couscous and red and white quinoa. Combined with the traditional smoked haddock and boiled eggs, this makes for a lighter brunch dish that is just as delicious as the original.
- Preheat the grill to high. In a large pan of boiling water, boil the eggs for 8 mins. Drain, then cool in a bowl of cold water; set aside. Put the haddock fillets on a foil-lined baking sheet and season with black pepper. Grill for 8-10 mins until cooked through.
- Meanwhile, heat the oil in a large, nonstick frying pan over a medium heat. Add the onion and fry for 8-10 mins, stirring occasionally, until softened and golden. Add the garlic, cook for 1 min, then stir in the turmeric.
- Add the quinoa and cauliflower couscous to the pan. Stir-fry for 3 mins or until heated through, then add the seeds and two-thirds of the coriander. Divide between 4 plates. Peel the eggs, then roughly chop. Flake the haddock onto each plate, discarding the skin, then scatter over the chopped eggs and remaining coriander to serve.
Tip: To make your own cauli couscous, blitz 200g cauliflower florets in a food processor until it resembles couscous.
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