Fill your kettle and boil it. Heat your grill to its highest setting. Line a baking tray with foil. Halve the peppers and scoop out the seeds and white pith. Place the peppers on the tray, skin side up. Slide under the grill for 10 mins till the skin has blackened and the peppers are soft.

While the peppers grill, rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

Meanwhile, zest and juice the lemon into a mixing bowl. Add ½ tsp sugar and ½ tbsp olive oil. Finely chop the parsley leaves and stalks. Add them to the bowl with a pinch of salt and pepper. Whisk together. Taste and add a little more sugar, salt or pepper if you think it needs it. Set aside.

Transfer the grill peppers to a plate or board and set aside for a few mins to cool. Place the haddock fillets on the tray. Rub 1 tsp olive oil into each fillet. Season. Grill for 6-8 mins till the skin is crisp, and the flesh opaque and breaks easily when lightly pressed with a fork.

When the peppers have cooled, peel off and discard the skin. Thinly slice them and place into a small bowl. Tip in 3/4 of the lemon and parsley dressing and mix.

Add the salad leaves to the remaining dressing and toss. Fluff the rice with a fork and divide between a couple of plates. Top with a haddock fillet and the dressed roasted peppers. Serve with the dressed salad on the side.