Haddock goujons with roasted cauliflower salad recipe
 This Passover salad with haddock goujons is easy to throw together and makes a great light lunch for two! oil, for deep-frying400g/14oz haddock fillet, pin-boned and skinned, cut into goujons2 free-range eggs, beaten150g/5½oz medium matzo meal oil, for deep-frying 400g/14oz haddock fillet, pin-boned and skinned, cut into goujons 2 free-range eggs, beaten 150g/5½oz medium matzo meal 1 small cauliflower, broken into florets1 red onion, peeled and cut into wedges1 tbsp ground cumin1 tsp smoked paprika2 tbsp olive oil75g/2½oz golden raisins75g/2½oz pistachios75g/2½oz dates, pitted and roughly chopped1 tbsp roughly chopped fresh mint1 tbsp roughly chopped fresh parsley For the dressing3 tbsp olive oil1 tbsp red wine vinegar1 lemon, zest and juice only 1 small cauliflower, broken into florets 1 red onion, peeled and cut into wedges 1 tbsp ground cumin 1 tsp smoked paprika 2 tbsp olive oil 75g/2½oz golden raisins 75g/2½oz pistachios 75g/2½oz dates, pitted and roughly chopped 1 tbsp roughly chopped fresh mint 1 tbsp roughly chopped fresh parsley For the dressing 3 tbsp olive oil 1 tbsp red wine vinegar 1 lemon, zest and juice only Method For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended.Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve.For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley.Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons. For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended. For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended. Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve. Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve. For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley. Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons. Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons.