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SERVES 4 Prepa­ra­tion time: 15- 20 min Cook­ing time: 15- 20 min


1 whole lightly smoked snoek, but­ter­flied salt and freshly ground pep­per 30 ml ( 2 T) gar­lic and herb sea­son­ing 15 ml ( 1 T) olive oil


60 ml ( ¼ c) may­on­naise 60 ml ( ¼ c) Greek or dou­ble- cream yo­ghurt 30 ml ( 2 T) lemon juice 30 ml ( 2 T) roasted masala


375 ml ( 1 ½ c) wheat, cooked un­til done 1 paw­paw, peeled and sliced 20 g rocket Pre­heat the oven to 200 ° C Line a large bak­ing sheet with foil and grease with non­stick spray 1 Place on the pre­pared bak­ing sheet, skin side down Sea­son with salt, pep­per and the gar­lic and herb sea­son­ing 2 Driz­zle the olive oil over and grill for 15- 20 min­utes or un­til done 3 Dress­ing Mix the ingredients 4 Wheat salad Spoon the dress­ing over the cooked wheat and mix to com­bine well Sea­son with salt and pep­per 5 Lightly mix the paw­paw and rocket through the wheat 6 Serve the snoek with the salad

Use fresh mango or peach slices in­stead of paw­paw in the salad and re­place the wheat with cooked lentils or chick­peas for equally de­li­cious vari­a­tions

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