SNOEK AND NECTARINE SALAD WITH CURRY DRESSING
Leftover braaied snoek is perfect for this recipe.
SERVES 4 PREPARATION: 20 MIN COOKING: 15 MIN
1 small snoek, butterflied salt and freshly ground pepper juice of ½ lemon 30ml (2T) olive oil
60ml (¼c) mayonnaise 125ml (½c) plain yoghurt juice of ½ lemon 15ml (1T) peach chutney 15ml (1T) curry powder 2,5ml (½t) turmeric pinch of ground cumin salt
4 nectarines, sliced 120g mixed salad greens freshly ground pepper (optional)
Line a large baking sheet with foil and grease with nonstick spray.
1 Put the snoek, skin side down, on the prepared baking sheet. Season with salt, pepper and the lemon juice. Drizzle the oil over and grill for 15 minutes or until the snoek is cooked through. If you’re using leftover braaied snoek, skip this step.
2 Dressing Mix the ingredients well.
3 Salad Arrange the nectarines and salad greens on a large salad platter or four individual salad plates.
4 Roughly flake the snoek, taking out as many bones as possible. Arrange on the salad and drizzle the dressing over. Season with pepper (if using).