Nadiya Hussain's jerk haddock and jollof rice salad

Ingredients

For the jerk haddock

• 2 tbsp ground cinnamon
• 2 tbsp ground black pepper
• 2 tbsp dried thyme
• 2 tbsp ground allspice
• 2 tbsp paprika
• 1 tsp grated nutmeg
• 1 tsp salt
• 2 tbsp plain flour
• 4 x 200g haddock fillets
• 5 tbsp olive oil

• 2 tbsp ground cinnamon
• 2 tbsp ground black pepper
• 2 tbsp dried thyme
• 2 tbsp ground allspice
• 2 tbsp paprika
• 1 tsp grated nutmeg
• 1 tsp salt
• 2 tbsp plain flour
• 4 x 200g haddock fillets
• 5 tbsp olive oil

• 2 tbsp ground cinnamon
• 2 tbsp ground black pepper
• 2 tbsp dried thyme
• 2 tbsp ground allspice
• 2 tbsp paprika
• 1 tsp grated nutmeg
• 1 tsp salt
• 2 tbsp plain flour
• 4 x 200g haddock fillets
• 5 tbsp olive oil

For the jollof rice

• 125 g each of cold cooked white rice and black rice (from precooked pouches)
• 1 red onion
• 1 large red pepper, sliced
• 2 large tomatoes (approx 200g), deseeded and chopped
• 10 g fresh ginger, peeled and finely chopped
• 2 thin slices of Scotch bonnet chilli, finely chopped
• 2 tbsp olive oil
• 1 pinch salt, for seasoning

• 4.4 oz each of cold cooked white rice and black rice (from precooked pouches)
• 1 red onion
• 1 large red pepper, sliced
• 2 large tomatoes (approx 200g), deseeded and chopped
• 0.4 oz fresh ginger, peeled and finely chopped
• 2 thin slices of Scotch bonnet chilli, finely chopped
• 2 tbsp olive oil
• 1 pinch salt, for seasoning

• 4.4 oz each of cold cooked white rice and black rice (from precooked pouches)
• 1 red onion
• 1 large red pepper, sliced
• 2 large tomatoes (approx 200g), deseeded and chopped
• 0.4 oz fresh ginger, peeled and finely chopped
• 2 thin slices of Scotch bonnet chilli, finely chopped
• 2 tbsp olive oil
• 1 pinch salt, for seasoning

Details

• Cuisine: Caribbean
• Recipe Type: Fish
• Difficulty: Easy
• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Serves: 4