SNOEK AND NECTARINE SALAD WITH CURRY DRESS­ING

YOU (South Africa) - - LIFESTYLE -

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

DRESS­ING

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

SALAD

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).

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